Spanish Breaded Porkchops

– 4 boneless pork chops about ½ inch thick each  – 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 oi

1. Place your pork chop in between 2 layers of plastic wrap and pound until it's about ¼ inch thick. Season with salt and pepper on both sides.

2. Next, place one slice of ham on top of each pork cutlet followed by a few thin slices of cheese.

3. Place a slice of roasted bell pepper on top of cheese. If peppers are too big, you can cut them so they were smaller or the same size of pork cutlet.

4.Carefully fold the cutlets in half, enclosing the filling. You can secure the exposed part with the toothpicks.

5. 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.

6. 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. Transfer pork chops on a parchment lined baking dish and bake at 400 F for 25 minutes or until the internal temperature reaches 160 F.

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