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Joanna Gaines' Flamenquines


Total 30 mins, includes cooling time
Active 30 mins
Makes 4 to 6 servings
  • 4 boneless pork loin chops, each about 1 inch thick and halved horizontally into 2 thinner pieces
  • Kosher salt and freshly ground black pepper
  • 8 deli slices Black Forest ham
  • 4 ounces good melting cheese, such as Spanish Mahon, thinly sliced or shaved with a vegetable peeler
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 cups panko, blended to a fine powder in a food processor
  • High-temperature cooking oil, such as grapeseed, for shallow frying
    1. Pound out each piece of pork with a meat mallet until 1/8 inch thick. Season with salt and pepper on both sides and top each with a single layer of ham then cheese, making sure the ham and cheese do not go all the way to the edges of the pork. Roll each up into long thin rolls (if the rolls are too big, you may need to cut them into smaller pieces so they are no more than 2 inches thick).
    2. Place the flour in a shallow dish, beat the eggs with a splash of water in another, and spread the panko in a third.
    3. Dredge all sides of each rolled pork in flour and shake off the excess. Coat in the beaten egg then dredge in the panko.
    4. Add enough oil to a large skillet to come up 1/4 inch. Heat over medium heat until hot. Add the flamenquines in batches and fry, turning occasionally, until golden brown all over, about 8 minutes.
    5. Drain on paper towels and season with some more salt. Cut each flamenquine on the bias into beautiful slices or pieces and serve.

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