Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

PROSCIUTTO WRAPPED PORK CHOP




Source of Recipe


the Scotto family, owners of the Fresco Restaurant


List of Ingredients




6 bone in, center cut pork chops
¼ pound of thinly sliced Parma Prosciutto
1 tablespoon fresh rosemary leaves, rough chop
1 tablespoon fresh sage leaves, rough chop
¼ tablespoon freshly crushed black pepper
¼ cup extra virgin olive oil


Recipe



Preheat oven to 375 to 400°. Center cut pork chops should be at least 1½-inches thick and fat trimmed away from bone. Season each side of pork chop evenly with rosemary, sage and cracked black pepper. (Note: Do not season with salt due to Prosciutto’s salty nature). Take 2 pieces of thinly sliced Prosciutto and wrap one continuous band around each pork chop until Prosciutto meets. After all pork chops have been wrapped, heat 10-inch, preferably non-stick sauté pan, to medium-high heat and brown pork chops evenly on both sides (approximately 2 minutes). Place all pork chops on sheet pan and cook in preheated oven for approximately 15 to 20 minutes for medium; 30 minutes for well down.


Serves 6.