You’ll Need
For the Pork
2 thick-cut bone-in pork chops (300–350g each)
80g cooking chorizo, finely diced
80g Manchego cheese, grated
50g roasted red peppers, finely diced
2 cloves garlic, finely grated
1 tsp smoked paprika
1 tsp fresh thyme leaves
4 slices Parma ham
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Sherry Cream Sauce
150ml dry sherry
150ml double cream
1 shallot, finely diced
20g butter
1 tsp Dijon mustard
1 tsp fresh parsley, finely chopped
To Serve
Crispy smoked paprika potatoes
Charred Tenderstem broccoli
Roasted asparagus
Fresh parsley
Optional but Dangerous
Black truffle shavings
Crispy chorizo crumbs
Garlic king prawns
Chargrilled padrón peppers
Method
Remove the pork chops from the fridge 30 minutes before cooking.
Using a sharp knife, carefully cut a deep pocket into the side of each pork chop without cutting all the way through.
In a bowl, combine the diced chorizo, grated Manchego, roasted peppers, garlic, smoked paprika and thyme.
Stuff the mixture firmly into each pork chop.
Wrap each chop with two slices of Parma ham, securing with cocktail sticks if needed.
Brush lightly with the olive oil and season with freshly cracked black pepper. The Parma ham is naturally salty, so go easy with the salt.
Preheat your air fryer to 190°C.
Place the stuffed pork chops into the basket.
Air fry for 18–22 minutes, turning halfway through, until the Parma ham is crisp and the pork reaches an internal temperature of 63°C.
Remove the chops and rest for 8 minutes.
Meanwhile, melt the butter in a saucepan over a medium heat.
Cook the shallot for 2–3 minutes until softened.
Pour in the dry sherry and simmer until reduced by roughly half.
Stir in the Dijon mustard and double cream.
Cook gently for 3–4 minutes, stirring occasionally, until the sauce becomes smooth and lightly thickened.
Finish with the chopped parsley.
Serve each stuffed pork chop alongside crispy smoked paprika potatoes, charred Tenderstem broccoli and roasted asparagus.
Generously spoon over the warm sherry cream sauce.
Finish with fresh parsley and, if using, crispy chorizo crumbs or black truffle shavings.