PAN FRIED Cuban STUFFED Pork Chops Recipe

If pork chops are real thick, optionally split them open on their edge with a butterfly cut.
2 lbs boneless pork chops (cutlets)
Then, whether split or not, use a meat tenderizer hammer to pound them thin.
Add them into a food storage bag or small bowl or Cuban pork marinade. Allow toe marinade in fridge for 2-24 hours.
1½ cups Cuban Pork Marinade
Remove pork chops from marinade and lay out on work area.
Tear up to 1 full slice of Swiss cheese and add to across each half side of a pork chop.
4 slices Swiss cheese
Tear up to 1 full slice of thin deli ham and add on top of the cheese layer.
4 slices thin deli ham
Add a layer of thinly slice pickle spear across the deli ham layer. Can optionally use any type of dill pickle chips or dill relish.
2 each dill pickle spear
Repeat another layer of Swiss cheese, followed by another layer of deli ham.
4 slices Swiss cheese, 4 slices thin deli ham
Fold the empty pork chop half side over on top of the layered half. Press down somewhat firmly to lock it all together.
Lightly coat the complete exterior of each layered pork chop with the mixture of olive oil, salt, and pepper.
4 Tablespoons olive oil, ½ teaspoon salt, ½ teaspoon ground black pepper
Preheat a skillet on low heat.
Pan fry (uncovered) each layered pork chop on the first side for about 4-6 minutes and then about 6-9 minutes (uncovered) on the other side.
When done to at least 160 °F, remove from heat. When served on each plate, pour some of the Cuban pork mojo sauce all across the pork chops. Use any remaining sauce for dipping, if desired.
1¼ cups Cuban Pork Sauce

PAN FRIED Cuban STUFFED Pork Chops Recipe

Ingredients

Pork Chops Coating

Instructions

Notes

Reference