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Award-winning chef Katie Button of Asheville, N.C.‘s Cúrate tapas bar knows and loves Spanish food, but wasn’t a big fan of the cheap, rubbery cheese usually found in this classic kid-friendly dish in the country. She stuffs the pork chops with nutty Manchego (kids who can handle cheddar should have no complaints), sweet and mild piquillo peppers (which you can leave out if need be), and thinly sliced ham. The panko crust crisps up in the hot oil and the cheese melts while the meat stays tender, for a weeknight meal you and your kids will love—but you can definitely serve it to dinner guests too.
Notes: If you prefer chicken, replace the pork chops with boneless, skinless breasts. Serve with our Spanishy Couscous Salad, and simple steamed, sauteed, or roasted vegetables, or even a green salad, on the side.
Authentic Spanish Food from an American Kitchen
Excerpted from CURATE by Katie Button with Genevieve Ko. Copyright © 2016 by Katie Button with Genevieve Ko. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Evan Sung.
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