Ham and Cheese Stuffed Fried Pork Chops

Preparation

Place each pork chop between large sheets of plastic wrap and pound with a meat mallet, heavy skillet, or rolling pin until ⅛ inch thick. Season both sides of each chop with salt and pepper. Place 1½ slices ham on each chop in a single layer to cover the surface, then layer the cheese and piquillos on one half of each chop. Fold each chop in half like a book to enclose the cheese and piquillos.

Place the flour in a shallow dish, beat the egg in another, and spread the panko in a third. Carefully dredge all sides of the stuffed pork chops in the flour and shake off the excess. Then, coat in the beaten egg and dredge in the panko. Tap off any excess crumbs.

Add enough oil to a large skillet to come ¼ inch up the sides. Heat over medium-high heat until hot. A panko crumb should sizzle immediately when dropped in. Add 2 breaded chops and cook, turning once, until golden brown, about 3 minutes per side. Drain on paper towels and season lightly with salt. Repeat with the remaining pork chops and serve immediately.

Excerpted from the book Cúrate: Authentic Spanish Food From an American Kitchen. Copyright © 2016 by Katie Button with Genevieve Ko. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Evan Sung.