Fry the chops in the hot oil for two minutes on each side. Remove. Mix the spices and sprinkle over the chops.
Cut out rondelles from parchment paper or possibly parchment paper that are a good double the size of the chops. Place these on one half of the rondelles. Top each chop with a slice of ham and a quarter of Boursin. Fold the paper up over the chops and make the edges tight by rolling them up. Place the parcels on a baking sheet.
Preheat the stove to 230 °C. Meanwhile, bake the chops on the middle rack for eight minutes. The chops are served in the paper, cutting the upper side of the paper and tearing it open exactly.
from Ammen. Hausen bei Lanzenneunforn Tg shares the ‘Chuchi’ subscription with her grandma. The dish she presents to us she prepares in the wood-burning oven on occasion, but it also tastes great from the regular stove.
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!
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