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Double
Pork Chops with Ham and Manchego
 This
pork chop recipe really requires a butchers cut, the chops
are sliced double thick so get two chops in one, nice and
thick and great for stuffing with whatever takes your fancy.
For this recipe we stuffed the chops with thin slices of
Serrano ham and an equal amount of thinly slice Manchego
cheese and some sage leaves for good measure. The result
was a slow baked dish packed with flavour, oozing with manchego
with a hint of garden sage. Lovely!
You
will need:
4
Double cut pork chops
4 Slices Serrano ham
8 Slices Manchego cheese
6 Sage leaves
Cracked black pepper
Olive oil
Method
- Preheat
your oven to 180°C.
- Cut
the sage leaves into ribbons, thinly slice the Serrano
ham (1 vacuum packed slice works equally well) thinly
slice or shave the manchego.
- Cut
a pocket into the side of the double chops being careful
not to pierce through the meat.
- Stuff
with the ingredients, sage first.
- Season
both sides of meat with plenty of pepper.
- Heat
a little olive oil in a frying pan.
- Brown
the chops on both sides.
- Transfer
to a cazuela or baking tray and cook for 35 minutes on
180°C.
- Serve
with seasonal vegetables, asparagus is an ideal green
for this recipe.
Serves
4
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