Ingredients with Measurements:
- 4 boneless pork loin chops, pounded thin
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup roasted red peppers, sliced
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Meat mallet
- Plastic wrap
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Lay the pork chops on a cutting board and cover with plastic wrap. Use a meat mallet to pound the chops until they are thin and even.
3. Season the pork chops with salt and pepper.
4. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, place the breadcrumbs.
5. Place the roasted red peppers and goat cheese in a small bowl and mix together.
6. Take one pork chop and place a quarter of the red pepper and goat cheese mixture on top. Place another pork chop on top of the mixture, creating a sandwich. Secure the edges with toothpicks.
7. Repeat with the remaining pork chops and filling.
8. Dredge each pork chop sandwich in the flour, then dip in the beaten eggs, and finally coat in the breadcrumbs.
9. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown, about 3-4 minutes per side.
10. Transfer the pork chops to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 145°F.
11. Remove the toothpicks and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven: 375°F
Skillet: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 460
Fat: 22g
Saturated Fat: 8g
Cholesterol: 190mg
Sodium: 570mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 2g
Protein: 41g
Substitutions for ingredients:
- Chicken breast can be substituted for pork loin chops.
- Feta cheese can be substituted for goat cheese.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
Variations:
- Add sliced ham or prosciutto to the filling.
- Use different types of cheese, such as cheddar or gouda.
- Add herbs or spices to the breadcrumb mixture for extra flavor.
Tips and tricks:
- Use a meat mallet to pound the pork chops evenly.
- Make sure the toothpicks are removed before serving.
- Serve with a side salad or roasted vegetables.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
- Red wine, such as a Rioja or Malbec.
- Crusty bread.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the pork chops are not cooking evenly, adjust the heat on the skillet.
- If the breadcrumbs are not sticking to the pork chops, try pressing them down firmly.
Food safety advice:
- Make sure the internal temperature of the pork chops reaches 145°F to ensure they are fully cooked.
- Use a meat thermometer to check the temperature.
Food history:
Cachopo is a traditional dish from Asturias, Spain. It consists of two large pork loin chops stuffed with ham and cheese, breaded, and fried.
Flavor profiles:
Savory, cheesy, and slightly sweet from the roasted red peppers.
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
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Region: Spanish