Monday, January 7, 2013

Manchego-Prosciutto Stuffed Pork Chops

I hope everyone had a great New Year's.  We took a one-week trip to Germany and had a lot of fun there.  I haven't made any new recipes for a long time, but we had these pork chops back in November and really liked them.  The recipe is from a local blogger.  Instead of chorizo, I used Portuguese Prosciutto (Presunto).  I loved the use of Manchego cheese in this.  That is one of my kids' favorite cheeses- they beg for it.  :)  We had this with my stand-bys of Parmesan Orzo and Caesar Salad
Manchego-Prosciutto Stuffed Pork Chops
adapted from Elvira's Bistrot
4 thick pork chops (I used boneless)
salt & black pepper to taste
4 thin slices chourizo or Prosciutto
4 small pieces of Manchego cheese
1/2 cup flour
1/2 cup breadcrumbs
1 tablespoon dried thyme
1 egg, beaten
1 Tbsp olive oil
1 Tbsp butter

1.  Preheat the oven to 350 F.  Using a very sharp knife, create a pocket in the side of each pork chop.  The pocket should be big enough to fit the cheese and Prosciutto.  Make sure you do not cut through the whole chop.  Season with salt and pepper. 

2.  Fold the proscuitto around the cheese.  Insert into the pork chop pockets, with the folded part facing outwards. 

3.  One by one, place the chops into the flour and then into the beaten egg.  Mix the thyme with bread crumbs, and dip each pork chop into the mixture, coating all sides.  Press with your fingertips to adhere the breadcrumbs evenly.  Heat the oil and butter in a large skillet (I used cast-iron) over medium heat.  Add the chops and brown for 3-4 minutes on each side. 

4.  If using an oven-safe skillet, transfer the whole thing into the oven.  If not, transfer the browned chops into a baking dish and sprinkles them with the butter/oil mixture from the pan.  Bake in the oven for 15-30 minutes, turning once or twice, until done.  Test with a meat thermometer. 

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