Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 8 slices of ham
- 8 slices of cheese (preferably Manchego or Cheddar)
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
Special equipment needed:
- Parchment paper
- Baking sheet
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the pork chops between two sheets of parchment paper and pound them with a meat mallet until they are thin and even.
3. Season the pork chops with salt and pepper.
4. Place a slice of ham and a slice of cheese on top of each pork chop.
5. Fold the pork chop in half, enclosing the ham and cheese inside.
6. Coat each pork chop with flour, then dip in beaten eggs, and finally coat with breadcrumbs.
7. Heat a large skillet over medium-high heat and add olive oil.
8. Fry the pork chops until golden brown on both sides.
9. Transfer the pork chops to a baking sheet lined with parchment paper.
10. Arrange the sliced vegetables around the pork chops on the baking sheet.
11. Drizzle the vegetables with olive oil and season with salt and pepper.
12. Roast the pork chops and vegetables in the oven for 20-25 minutes, or until the pork is cooked through and the vegetables are tender.
13. Serve the cachopo with roasted vegetables and cheese hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 680
Fat: 36g
Carbohydrates: 45g
Protein: 43g
Sodium: 1240mg
Sugar: 6g
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or beef steaks.
- Ham can be substituted with prosciutto or bacon.
- Manchego or Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add sliced mushrooms to the roasted vegetables.
- Use different types of vegetables, such as broccoli, cauliflower, or sweet potatoes.
- Add garlic or herbs to the breadcrumbs for extra flavor.
Tips and tricks:
- Use a meat mallet to pound the pork chops evenly and thinly.
- Make sure the oil in the skillet is hot before frying the pork chops.
- Use a baking sheet with parchment paper to prevent the pork chops from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cachopo with roasted vegetables and cheese in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the cachopo with roasted vegetables and cheese on a large platter, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
This dish pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
Roasted potatoes or rice pilaf make great side dishes for this recipe.
Troubleshooting advice:
If the pork chops are not cooking through in the oven, cover them with foil and continue roasting until they are cooked through.
Food safety advice:
Make sure the pork chops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Cachopo is a traditional dish from Asturias, Spain, made with two thin pork chops stuffed with ham and cheese.
Flavor profiles:
This dish has a savory and cheesy flavor, with a hint of sweetness from the roasted vegetables.
Serving suggestions:
Serve the cachopo with roasted vegetables and cheese as a main course for dinner.
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Region: Spanish