These Spanish Pork Chops, or Libritos del Lomo, are going to become your go-to pork chop recipe! It combines crispy pork chops stuffed with ham, roasted peppers, and cheese for an utterly hearty, comforting dinner.
If you think you know pork chops, wait until you try these Spanish libritos del lomo. Stuffed and bread-crusted, then cooked to a crispy golden brown, they're a deliciously different way to serve up a family favorite.
If you like this recipe, then you’ll also enjoy my homemade pork and beans or the sweet and savory flavors of my pork tenderloin with peaches.
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Why This Is The Best Spanish Pork Chops Recipe
- Utterly Delicious: The combination of boneless pork chops, Black Forest ham, and Mahon Mitica cheese creates a classic, irresistible flavor you will love!
- Family Favorite: This recipe is a hit with both kids and adults alike, making it a perfect choice for family dinners.
- Crowd Pleaser: Whether you're hosting a dinner party or a casual get-together, these Spanish pork chops are guaranteed to be a crowd-pleaser.
- Comfort Food: With its hearty ingredients and rich flavors, this dish is the epitome of comfort food.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Boneless Pork Chops: These will serve as the main protein in our dish, providing a hearty and satisfying base. We will stuff them and then bread them before baking.
- Black Forest Ham: This will add a smoky, savory flavor to our pork chops, enhancing their natural flavor.
- Mahon Mitica Cheese: This Spanish cheese, which I picked up at Whole Foods, melts beautifully and adds a unique, authentic flavor to the dish. If you can't find it, a combination of Mozzarella and Gruyere will work just as well.
- Roasted Bell Peppers: These will add a sweet, slightly charred flavor that compliments the savory elements of the dish.
- Panko breadcrumbs: These will add a crunchy texture to our pork chops, providing a pleasing contrast to the tender meat.
How to Make Spanish Pork Chops
Making this incredible Spanish pork chops recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Tenderize the Pork Chops: First, you'll want to place a pork chop in between two layers of plastic wrap. Using a meat tenderizer or rolling pin, pound the pork chop until it's ¼ inch thick.
Season the Meat: After that, season your pork chop with salt and pepper on both sides.
Add the Fillings: Now, place one slice of ham on top of each pork cutlet, followed by a few thin slices of cheese. Then, place a slice of roasted bell pepper on top of the cheese.
Fold the Pork Chops: Carefully fold the cutlets in half, enclosing the fillings. Secure the exposed part with toothpicks to keep everything in place.
Prep the Coating: In one shallow bowl, whisk 2 eggs. In another bowl, add ½ cup of flour and in a third bowl add 2 cups of Panko breadcrumbs.
Coat the Pork Chops: Dip each stuffed pork chop in flour, then in the egg, followed by the breadcrumbs.
Preheat your Oven: Next, preheat your oven to 400 F.
Heat the Skillet: Heat some olive oil in a large skillet over medium heat.
Sear the Pork Chops: Sear your stuffed pork chops on each side for 5-6 minutes until they're crispy and brown. You may need to work in batches.
Bake the Pork Chops: Once seared, transfer the pork chops to a parchment lined baking dish and bake for 25 minutes or until the internal temperature reaches 160 F.
Serve: Finally, serve your delicious Spanish pork chops with a side salad or sauté vegetables. Enjoy this rich, flavorful dish straight from Spain!
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Spanish Pork Chops (Libritos del Lomo)
- Pound the Pork Chops: Before you start, make sure to pound your pork chops to about ¼ inch thick. This will help them cook evenly and become tender.
- Secure the Filling: When folding the pork chops, ensure the filling is secure. Use toothpicks to hold the pork chops together and prevent the filling from spilling out during cooking.
- Coat Thoroughly: For a crispy exterior, make sure each pork chop is well coated in flour, egg, and breadcrumbs. This will also add a nice texture to your dish.
- Preheat Your Skillet: Before searing your pork chops, preheat your skillet over medium heat. This will help achieve a nice, golden brown color on your chops.
- Don't Overcrowd the Skillet: When searing, avoid overcrowding the skillet. Cook in batches if necessary to make sure that each pork chop gets a nice sear.
- Finish in the Oven: After searing, finish cooking your pork chops in the oven. This will guarantee that they are cooked through and remain juicy and tender.
- Check the Temperature: Use a meat thermometer to check the internal temperature of your pork chops. They are done when they reach 160 F.
Serving Suggestions
- For a light and refreshing side, consider serving these Spanish pork chops with a crisp green salad. The freshness of the salad will balance out the rich flavors of the pork chops perfectly.
- If you're looking for a heartier option, pair these tender pork chops with sauté garlic green beans. The beans add a nice crunch and the garlic enhances the overall flavor of the dish.
- For a traditional Spanish touch, serve these pork chops with a side of chorizo and beans. The spicy chorizo and hearty beans compliment the pork chops, making it a truly Spanish dish.
- These Spanish pork chops can also be served with a side of skillet-fried potatoes sprinkled with paprika, oregano, and thyme. This adds a comforting, homey touch to the meal. You can also try my roasted Mediterranean potatoes!
Recipe Variation Ideas
- Chorizo-filled: Replace the Black Forest ham with spicy chorizo. The smoky and spicy flavor of the chorizo pairs beautifully with the tender pork chops.
- Herbs: If you're a fan of fresh herbs, this variation is for you. Add a sprinkle of oregano and thyme to the cheese before folding the cutlets. The herbs will infuse the pork chops with their aromatic flavor.
- Bean and Pepper: For a hearty, filling variation, try adding cooked beans and extra slices of roasted bell pepper to the filling. The beans will add a satisfying texture and the peppers will enhance the overall flavor of the dish. This variation is a great way to incorporate more vegetables into your meal.
Frequently Asked Questions
You should bake the stuffed pork chops for approximately 25 minutes at 400 F. For precise cooking times, it's recommended to use an instant meat thermometer. The pork chops should be removed from the oven when the internal temperature reaches 160 F.
This recipe calls for thin slices of Mahon Mitica cheese. However, if you can't find this specific cheese, you can also use a combination of Gruyere and Mozzarella.
The recipe calls for searing the pork chops in a skillet until they're crispy and brown, and then finishing them in the oven. This method guarantees that the pork chops are tender and fully cooked. However, if you prefer, you can fully cook them in the skillet, just make sure they reach the safe internal temperature of 160 F.
How to Store Leftovers
- Refrigerate: After enjoying your Spanish pork chops, you might have some leftovers. Don't worry, you can store them in the fridge. Simply place the pork chops in an airtight container and they will keep for up to 3 days.
- Freeze: Unfortunately, it's not recommended to freeze cooked pork chops as it can alter the texture and flavor. However, if you have uncooked pork chops, you can freeze them. Just make sure to wrap them tightly and they can last up to 6 months in the freezer.
- Reheat Instructions: To reheat your refrigerated Spanish pork chops, use a skillet over medium heat. This will help maintain their crispy exterior while warming the inside. Be careful not to overheat as this can make the pork chops tough instead of tender.
More Spanish Recipes To Try
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Recipe
Spanish Style Pork Chops (Libritos de Lomo)
Ingredients
- 4 boneless pork chops about ½ inch thick each (you might need to slice a pork chop in half)
- 4 slices Black Forest ham
- 6-8 thin slices of Mahon Mitica cheese you can also use a combo of Gruyere+Mozzarella
- 4 thin slices of roasted bell peppers
- 2 eggs beaten
- ½ cup flour
- 2 cups Panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
Instructions
- Place a pork chop in between two layers of plastic wrap and using a meat tenderizer or rolling pin, pound the pork chop until it's ¼ inch thick.
- Season with salt and pepper on both sides.
- Place one slice of ham on top of each pork cutlet followed by a few thin slices of cheese.
- Place a slice of roasted bell pepper on top of cheese.
- Carefully fold the cutlets in half, enclosing the filling. Secure the exposed part with the toothpicks.
- Whisk 2 eggs in one shallow bowl. In another bowl add ½ cup of flour and in a 3rd bowl add 2 cups of Panko breadcrumbs.
- Dip each stuffed pork chop in flour, then egg followed by breadcrumbs.
- Preheat the oven to 400 F.
- Heat olive oil in a large skillet and over medium heat.
- Sear stuffed pork chops on each side for 5-6 minutes until crispy and brown. You might need to work in batches.
- Transfer pork chops on a parchment lined baking dish and bake for 25 minutes or until the internal temperature reaches 160 F.
- Serve with a side salad or sautéed vegetables.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Geri Cederholm says
Could you air fry these?
Iryna Bychkiv says
I'm sure you can. However, I've never air-fried them before, so I'm not sure what the cooking time would be.
K says
So good! Thanks for sharing your recipe.
K
Iryna says
K, thank you so much for your comment and a 5-star rating! I'm happy you liked this recipe!:)
Danielle says
Stuffed pork chops sound delicious. This is something that my husband would love!
Iryna says
Thank you Danielle! it's delicious indeed:)
Cindy says
Oh the coating on these! So delicious! Oh and the stuffing! Phew, its all delicious!
Iryna says
Thank you Cindy!
linda says
These look amazing! Like a little pork chop hand pie!
Iryna says
Ha-ha! Exactly!
Jessica Formicola says
Crispy and stuffed?? These pork chops look amazing!
Iryna says
Thank you Jessica!
Sunrita says
I have been wanting to make these kind of chops after my recent trip to Spain. I must say loved the peppers and the crunchy topping. Sounds pretty staightforward to try and cook it at home.
Iryna says
Thank you Sunrita! It's definitely not a complicated recipe to make at home.