Spanish Pork Chops with Irati Garnahca

Think of this as a Spanish version of Chicken Cordon Bleu, it was really easy to prep and could be a fancy weeknight meal. I quartered and roasted a red, yellow and orange pepper along with an onion for about 45 minutes to serve as a side dish, they really added the pop and brightness to the dish.

Ingredients:

4 boneless pork chops, about 1/2 inch thick
8 slices of prosciutto
8 thin slices of manchego cheese
4 thin slices of roasted red bell peppers
2 eggs, beaten
½ cup flour
2 cups panko breadcrumbs
Salt & pepper to taste
3 tablespoons olive oil

Instructions:
Step 1: Place a pork chop in between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the pork chops until they are ¼ inch thick. Season with salt and pepper on both sides

Step 2: Place two slices of prosciutto on top of each pork cutlet followed by a few thin slices of cheese
Place a slice of roasted red pepper on top of the cheese.

Step 3: Fold the cutlets in half, making sure all of the goodness stays in. Secure with a toothpick.

Step 4: Whisk the eggs in a shallow dish. In a second dish, add the flour and in a third dish, add the breadcrumbs. Dip each pork chop in flour, then egg and finally the breadcrumbs.

Step 5: Preheat the oven to 400 degrees F.

Step 6: Heat olive oil in a large skillet over medium heat. Sear the stuffed porkchops on each side for 5-6 minutes until crispy and brown. Transfer the pork chops to a parchment lined baking dish and bake for 25 minutes or until it internal temperature reaches 160 degrees F.

Serve with roasted and sauteed veggies or a salad

Roasted & sauteed Veggies:https://admin.ewinerysolutions.com/wineries/siteeditor/index.cfm?method=wsepages.popupeditor&PageID=89D4DEA5-46B0-443E-9F38-8A26AA37D147&ParentPageID=3FB5F48A-AA70-4304-9531-94C6B0FD7588#
I roasted the veggies before assembling the pork chops. I sliced them while the pork chops were baking and sauteed them quick as soon as the pork chops were done cooking so they were a little crisp and warm – delish!

Instructions:
Step 1: Preheat the oven to 450 degrees F
Step 2: Quarter a yellow, orange and red bell pepper and a yellow onion. Rub with olive oil and sprinkle with salt.
Step 3: Roast in oven for 30 – 45 minutes depending on how you like them, I went a little longer because I like the char on them.

Slice, sauté and enjoy!

Paired with Senorio De Irati Garnacha
Recipe adapted from Lavender and Macarons.

Spanish Pork Chops with Irati Garnahca

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