Watch part two here!
6 (3-ounce) boneless pork loin chops
6 thin slices Jamon Serrano (or Prosciutto)
1 cup freshly grated manchego cheese
½ cup half-and-half
1 cup dried breadcrumbs (homemade or store-bought)
½ cup potato chips, crushed
Olive oil, for shallow frying
2 tablespoons butter
Mayonnaise, ketchup and yellow mustard, to serve
Lemon wedges, to serve
Place each piece of pork between 2 sheets of plastic wrap. Using a meat mallet, pound to 1/4 inch thick. Lay a slice of ham on each piece of pork and sprinkle with cheese. Roll up into a tight cylinder and secure with a couple of toothpicks.
Season the half and half with salt and pepper in a shallow bowl. Place the breadcrumbs and potato chips in another shallow bowl. Dip each pork roll into the half-and-half and then into the breadcrumbs, turning to coat. Set aside on a plate.
Heat the oil and butter in a large skillet over medium-high heat. Once hot, add the breaded pork rolls and cook, turning occasionally, until golden and crisp on all sides, about 10 minutes total. Drain on paper towels.
To serve, cut into 1-inch slices and serve with mayonnaise, ketchup, yellow mustard and lemon wedges.
Tip: Serve with a fried egg on the side!