Pork Chops Wrapped with Prosciutto
6 bone in, center cut pork chops
1/4 pound of thinly sliced Parma Prosciutto
1 tablespoon fresh rosemary leaves, rough chop
1 tablespoon fresh sage leaves, rough chop
1/4 tablespoon freshly crushed black pepper
1/4 cup extra virgin olive oil
Preheat oven to 375 to 400° F.
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 Prosciuttos 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.
The Scotto family, owners of the Fresco Restaurant
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