Baked Pork Chops with Sobrasada

Name: Baked Pork Chops with Sobrasada
Cuisine: American
Ingredients: 6 pork shoulder chops; Sobrasada (I used Iberian sobrasada); Hot paprika; Sweet paprika; 1/4 tub Philadelphia cream cheese (or your preferred brand); 1 1/2 heaping tablespoons of wildflower honey; 2 teaspoons whole grain mustard; 1 cup white wine from La Rioja; 4-5 potatoes, sliced thinly; Herbes de Provence; Salt and pepper; Butter

Marta @cook_2679506

Sabadell

Baked Pork Chops with Sobrasada

Saved

Ingredients

6pork shoulder chops
Sobrasada (I used Iberian sobrasada)
Hot paprika
Sweet paprika
1/4 tubPhiladelphia cream cheese (or your preferred brand)
1 1/2heaping tablespoons of wildflower honey
2 teaspoonswhole grain mustard
1 cupwhite wine from La Rioja
4-5potatoes, sliced thinly
Herbes de Provence
Salt and pepper
Butter

Saved

Steps

1

Prepare all the ingredients.
2

Prepare the marinade ingredients where the chops will be placed for at least two hours in the refrigerator. As always, I prepare a couple of tablespoons of hot paprika and double that amount of sweet paprika (4 or 5 tablespoons). Add the honey, whole grain mustard, and the cup of wine. Mix well with a kitchen brush. Add the Philadelphia cream cheese to this mixture. First, mash the cheese and spread it throughout the bowl. Then beat it by hand with a whisk.
3

Place the chops in the marinade and leave for a minimum of two hours.
4

Peel, wash, and slice the potatoes. Season with salt, pepper, and Herbes de Provence. This time, instead of using olive oil, I put butter in the baking dish. With the oven preheated to 400°F (200°C), I melted the butter, being very careful not to let it boil. Keep in mind that if you add too much, you'll need to remove the excess later, as sobrasada is very fatty.
5

Return to the melted butter. Place the seasoned potatoes in the dish and put it in the oven until the potatoes are done.
6

Once the potatoes are done, place the chops and the marinade mixture on top. Place the sobrasada under the chops (if placed on top, it will burn). Put the dish back in the oven for 30-40 minutes. I prefer 30 minutes and let them finish cooking with the residual heat and their own juices.