This recipe by
Put the trimmed loin chops between 2 large sheets of baking parchment. With the end of a rolling pin or other heavy instrument – I have a handy huge wooden spoon which is perfect for this task – bash the pork chops evenly all over. This makes them thinner, and helps to tenderise them.
Put 2 sage leaves on each bashed chop, and wrap as best you can, each chop in 2 slices of parma ham. Dust each with a teaspoon of sieved flour.
Melt the butter and heat the oil in a wide, non-stick saute pan, and when the butter is foaming and the oil very hot, fry the prepared chops for about 2 minutes on either side – the ham should be fairly crisp. Remove the cooked chops to a warmed dish covered with a couple of thicknesses of kitchen paper.
Meanwhile, add the brandy to the pan, let it flame – you may beed to ignite it with a lit match – then add the lemon juice, pepper and salt. Swirl the contents of the pan, and serve a spoonful of the pan juices on each chop.
*Disclaimer: We hope you enjoy making and eating the food in these recipes. Marriage Week cannot be responsible for the outcome of any recipe you try from this site or any site linked to. You should always use your best judgement when cooking with raw ingredients such as eggs, chicken, or seafood and seek expert advice before beginning if you are uncertain about the health risks. Please take care when using sharp knives or other cooking implements, and be aware of heated cooking surfaces while cooking. Please review all ingredients prior to trying a recipe in order to check for the presence of substances that might cause an adverse reaction. We have not tested the recipes on this site and cannot provide assurances about quality, nutritional value, or safety.