Nutrition
- Calories: 381 in 1/2 cup of pancetta, 231 per 100g pork chops
- Protein: 7g in 1/2 cup of pancetta, 24g per 100g pork chops
- Fat: 29g in 1/2 cup of pancetta, 14g per 100g pork chops
- Carbohydrates: 0g in 1/2 cup of pancetta, 0g per 100g pork chops
Ingredients
- 1/2 cup pancetta
- 2 thick pork chops
- 4 tablespoons (around 60g) butter, cut into 8 portions
- 1 skillet
Description
Prep time: 20 min
Cook time: 1 hour
This quantity of ingredients makes two servings. A perfect evening meal for a special occasion.
Cook time: 1 hour
This quantity of ingredients makes two servings. A perfect evening meal for a special occasion.
- Start by preheating your oven to 450°F (230°C)
- While waiting for the oven to come up to temperature, crisp up half diced pancetta in the frying pan. When it’s cooked, remove from heat and put it to one side to cool down enough to be handled. Don’t wash the skillet yet.
- Use a very sharp knife to cut a “pocket” along the length of each pork chop that you will later fill with the pancetta. Leave at least ¼ inch (half a centimetre) on each end and on the backside of the chop.
- Inside that pocket, place 2 pads of butter and the cooked pancetta.
- Place each chop side by side in the same frying pan used to crisp the pancetta.
- Surround the chops with the remaining uncooked pancetta and cook in the remaining butter.
- Carefully place the whole thing into the oven.
- After 45 minutes, remove skillet from the oven and pour off excess fats into a tin for later use.
- Return the meat to the hot oven for 10 more minutes to add some colour.
- Serve and enjoy.
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