Labancpecsenye is a classic Hungarian food, which implies pork chops stuffed with ham and cheese. The stuffed chops are rolled in paprika flour and roasted in the oven. If you don’t like lean meat, feel free to choose fatty pork cut (e.g. neck) that can be pounded and roasted easily.
Ingredients:
- 6 slices of pork chops (boneless, 2-3cm / 1 inch thick ~ 600-700 g / 1 1/3 – 1 1/2 lbs total)
- 6 slices of boiled, smoked ham
- 6 slices of cheese
- salt and pepper
- 3 tbsp mustard
- 4-5 tbsp flour
- 1 tsp sweet paprika
- 1-2 tbsp oil
Line a baking pan with parchment paper and spread some oil on it.
Combine flour and paprika in a bowl.
Preheat the oven to 180°C / 356°F.
Pound the pork chops with a meat tenderizer until 2-3 mm thin. Season both sides of the pork chops with salt and pepper, and spread mustard on one side. Place a slice of ham (this time I used boiled, smoked pork neck), then a slice of cheese on the meat, then seal the edges with 3-4 toothpicks.
Roll the stuffed pork chops in paprika flour and place them in the prepared baking pan. Roast in the oven for 25-30 minutes (use oven fan if available) until tender and golden brown (after 15 minutes turn the pork chops upside down). Serve with any side dish you prefer.
