Tomaporks wrapped in serrano ham

Bone-in pork chops with caramelised apple, wrapped in serrano ham, and topped with a garlic herb compound butter.

The sweetness from the apples balanced brilliantly with the saltiness of the Serrano ham and the magic of garlic butter, all keeping everything moist whilst during cooking - win/win!

Served with a courgette hassleback, rosti potatoes and garlic butter cabbage, this midweek meal turns quickly into a midweek treat!

Yield -2+

Author Live to BBQ

Prep time

45 Min

Cook time

25 Min

Total time

1 H & 10 M

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Tomaporks wrapped in serrano ham

IngredientsUSMetric

• Frenched long bone pork chops - (normal pork chops also work)
• Serrano ham
• Rosemary
• Cooking apple
• Brown sugar
• Salt + pepper
• Parsley
• Garlic
• Butter

Handy equipment list

• Baking rack

Instructions

Meat preparation

1. Up to an hour before you start cooking, take your pork chop and season with salt & return to the fridge for a quick dry brine whilst you make the caramelised apples.

Preparation

1. Preheat your oven/BBQ to 160C (150C fan-assisted).
2. Core and slice your apples into 0.5cm slices and place onto a baking tray lined with parchment paper.
3. Take a tablespoon of sugar and sprinkle over each of the apple slices before cooking in the oven for 10 minutes.
4. After 10 minutes, rotate the tray (no need to turn over the apple slices) and cook for a further 5 minutes.
5. Remove the apple slices from the oven and place individual slices onto a cooling rack, ready for putting everything together.
6. In between, finely chop up your parsley and mince your garlic. Add the butter and mix together with a fork.
7. Lay out a sheet of cling film and add your garlic butter mix. Roll into a sausage and place in the freezer for a minimum of 10-15 minutes.
8. Now it’s time to put everything together.

Cooking

1. Increase your oven/BBQ temperature to 200C (180C fan assisted).
2. Take the butter out of the freezer and slice 1-2cm discs for as many tomaporks you have.
3. Taking your tomapork, place a slice of the frozen butter and some slices of caramelised apple on top, and a sprig of rosemary below, before wrapping your serrano ham around everything to secure it into place.
4. Place your tomapork packages onto a wired baking tray and cook for 20-30 minutes, rotating in between until the internal temperature reaches 63C at the thickest part of the tomapork.
5. Remove from the oven/BBQ and rest onto a chopping board with tented foil for at least 15 minutes before serving - giving you time to finish the rest of the dish!

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