' Spanish Pork Chops with Irati Garnahca - Vino Mas

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.

  • 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
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!

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. 

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