Spanish Style Pork Chops (Libritos de Lomo)
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 stuffed pork chops
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Course
Main Course
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Cuisine
Spanish
Spanish Style Pork Chops (Libritos de Lomo)
Description
Spanish Style Pork Chops (Libritos de Lomo) start with thinly pounded pork chops seasoned and layered with slices of black forest ham, Mahon Mitica cheese (or a blend of Gruyere and mozzarella), and thin roasted bell pepper slices. The cutlets are carefully folded to encase the filling, secured with toothpicks, then coated sequentially in flour, beaten egg, and panko breadcrumbs. Pan-searing them in olive oil creates a crisp, golden crust before transferring to the oven to finish cooking through.
The cooking process combines frying and baking, allowing the exterior to develop a crunchy texture while the inside remains juicy and flavorful. The melted cheese pairs with the smoky ham and sweet roasted peppers for a rich taste experience. The breadcrumb coating adds satisfying crunchiness contrasting with the tender pork and filling.
This dish can be served with simple sides such as roasted vegetables, salad, or potatoes to complement the savory richness of the chops. The layered stuffing and cooking technique highlight the blending of textures from soft melted cheese and crisp exterior to tender meat within.
Leftover pork chops should be refrigerated in an airtight container and consumed within three days. Reheating gently in a skillet helps restore the crispy coating without drying the meat. Freezing cooked chops is not recommended, but raw pork chops can be frozen for up to six months. Achieving an internal temperature of 160°F ensures the pork is fully cooked and safe to eat. This recipe is adapted from Cúrate: Authentic Spanish Food from an American Kitchen.
Ingredients
- 4 pork chops about ½ inch thick each (you might need to slice a pork chop in half, boneless
- 4 lices Black Forest ham
- 6-8 Mahon Mitica cheese you can also use a combo of Gruyere+Mozzarella, thin slices
- 4 bell peppers roasted, thin slices
- 2 egg beaten
- ½ cup flour
- 2 cups panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black 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
- Use a meat tenderizer or rolling pin to pound pork chops to ¼ inch thickness for even cooking and easy folding.
- After browning in a skillet, finish cooking in a 400°F oven until internal temperature reaches 160°F for safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- Reheat refrigerated chops gently in a skillet over medium heat to maintain crispy crust without drying the meat.
- Do not freeze cooked pork chops as texture and flavor may be compromised; raw pork chops can be frozen up to 6 months if tightly wrapped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4stuffed pork chops
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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