Fried Pork Chops Stuffed with Spanish Ham and Cheese: A Delicious Recipe
Pork Chops Stuffed with Ham and Cheese (Inspired by Katie Button's Cúrate)
Meet Katie Button, the award-winning chef behind the famous Cúrate tapas bar in Asheville, N.C. Despite her love for traditional Spanish cuisine, she isn't a fan of the rubbery cheese used in classic Spanish dishes. So, she concocted a delicious twist - Ham and Cheese Stuffed Fried Pork Chops!
This kids-friendly and adult-adored dish packs a nutty Manchego punch ( If kiddo can handle cheddar, no worries!), sweet, mild piquillo peppers ( skip 'em if you prefer) and thinly sliced ham. The panko crust sizzles in hot oil while the meat stays tender, providing an irresistible weeknight meal perfect for the whole family. Hey, it's even impressive enough for dinner guests too!
- Serves: 4
- Difficulty: Easy peasy
- Total Time: 30 minutes
- Active Time: 30 minutes
Ingredients
- 4 (3/4-inch-thick) boneless pork loin chops
- kosher salt and freshly ground black pepper
- 6 thin slices black forest ham
- 3 ounces Cordobés or Manchego cheese, shaved
- 4 piquillo peppers, cut open (optional)
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- canola oil, for frying
Instructions
- Sandwich the goodness: Place each pork chop between large sheets of plastic wrap and pound with a meat mallet, skillet, or rolling pin until 1/8-inch thick. Season both sides with salt and pepper. Layer 1 1/2 slices ham on each chop followed by cheese and piquillos (if using). Fold each chop in half like a book to enclose the fillings.
- Dredge: Set up a breading station – flour, beaten egg, and panko. Carefully coat all sides of stuffed pork chops in flour, egg, and then panko. Tap off any excess crumbs.
- Fry time: Heat enough oil in a large skillet to come 1/4 inch up the sides. When hot, add the breaded chops. Cook until golden brown, about 3 minutes per side. Drain on paper towels and season light with salt. Fry the remaining pork chops and serve immediately.
Now go ahead and enjoy this easy-to-make, mouthwatering recipe from Katie Button! Don't forget to share your creations with us on social media and tag #CrateCooking. Happy feasting!
This recipe is inspired by the works of Katie Button and her Cúrate tapas bar. For the actual Cúrate recipe, please refer to their official cookbook.
- The recipe for Pork Chops Stuffed with Ham and Cheese has an optional ingredient, piquillo peppers, similar to the uncategorized list.
- The dish, inspired by Katie Button's Cúrate, includes a nutty Manchego cheese, another item on the list.
- The breading process in the instructions, where the pork chops are dredged in flour, egg, and panko, involves a technique without specifying the method, which can be related to the term 'dredge'.
- Despite the original recipe being inspired by Katie Button's Cúrate, it is an easy-to-make twist on the pork chops recipe, which aligns with the given word 'definitely' as it suggests a confirmation or certainty of ease in making the recipe.
