Spanish Style Pork Chops (Libritos de Lomo)

Name: Spanish Style Pork Chops (Libritos de Lomo)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 stuffed pork chops
Ingredients: 4 boneless pork chops; 4 lices Black Forest ham; 6-8 thin slices of Mahon Mitica cheese; 4 thin slices of roasted bell peppers; 2 eggs; ½ cup flour; 2 cups panko breadcrumbs; ½ teaspoon salt; ¼ teaspoon pepper; 3 tablespoons olive oil

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5.0

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
4 stuffed pork chops
Course
Main Course
Cuisine
Spanish

Spanish Style Pork Chops (Libritos de Lomo)

Knox Blevins

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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.

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Ingredients

Servings

4 boneless pork chops about ½ inch thick each (you might need to slice a pork chop in half)
4 lices 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

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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

Skillet method: 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.
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.
Recipe is adapted from Cúrate: Authentic Spanish Food from an American Kitchen