For the kievs, slice a pocket of flesh along the length of teach pork fillet using a sharp knife and flatten the meat slightly with a rolling pin
Blend the butter, garlic, lemon juice, zest and chives in a food processor until well combined. Place the mixture into the middle of a piece of greaseproof paper and roll into a thin sausage shape. Make sure the parcel is secure at both ends and the chill in the fridge for at least 30 minutes. Once chilled, cut the butter into four pieces, slightly shorter in length than the pork fillets.
Place a piece of Manchego cheese on top of the Serrano ham. Place the butter filling on top. Fold the cheese and ham over the ends of the butter, place onto one end of the pork fillet and roll it up tightly, securing with a cocktail stick.
Sprinkle the flour and breadcrumbs onto separate plates and beat the eggs in a bowl.
Dredge the kievs in the flour, then dip into the egg and roll in the breadcrumbs until well coated. Remove the cocktail stick.
Heat enough oil to shallow fry in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Carefully place kievs into the hot oil and fry for 1-2 minutes, or until the outside is golden and crisp. Remove the kievs with a slotted spoon and set aside to drain on kitchen paper. Place the kievs onto a baking tray and bake in the oven for 20-25 minutes, or until cooked through.
For the apple sauce, heat the butter in a frying pan. Fry the apples and sugar for 8-10 minutes, or until the apples have softened and caramelised.
Serve the pork kievs with the apple sauce and buttered rice.