These last few days I’ve been busy, busy…With 3 of my children going on trips with their school, I had a lot of laundry and ironing to do… and cookies to bake, because they wanted to take some treats with them.
Furthermore, last Saturday Pilar made her Confirmation and we entertained a few guests at home. The menu was very simple and 90% Panamanian (rice with chicken, potato salad and tamale). For dessert I decided to do something new (for me) because I love trying new recipes and the occasion called for it, so I made a Sachertorte, very good and easier to make than I thought.
Also, I’ve been invited to participate again at the Kitchen Community that is taking place in a mall nearby. This time I’m planning on teaching how to decorate a cake for a First Communion because normally May is the month for this Sacrament here in Spain, so I’ve been practicing a bit.
Now I only have little Fernando with me, which may sound like tons of time for myself, but moms and dads knows that that is only wishful thinking…
As you can see, I’ve been spending some time in the kitchen; one my favorite recipes from last week were these stuffed pork chops, they were incredible. Fill with flavor, tender and juicy. I’m sure you’ll love them!
- 1 kg. pork chops
- 8 slices of semi-hard manchego cheese
- 1 onion sliced
- 1 clove of garlic chopped
- ½ cup dry white wine
- ½ cup water
- Extra virgin olive oil
- Fresh rosemary
- Salt and pepper
Preheat oven to 180 º C (350 º F)
Open each pork chop like a book with a horizontal cut and put inside the cut one slice of cheese.
Place them in a baking dish, bathe in white wine, spray with a bit of olive oil, add water to the baking dish and season to taste.
Spread over the meat, onion, garlic and rosemary.
Put into the preheated oven and cook until chops are golden brown and the sauce has reduced. Approximately 45 minutes.