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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
� pound of thinly sliced Parma Prosciutto
1 tablespoon fresh rosemary leaves, rough chop
1 tablespoon fresh sage leaves, rough chop
� tablespoon freshly crushed black pepper
� cup extra virgin olive oil


Recipe



Preheat oven to 375 to 400�. Center cut pork chops should be at least 1�-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 saut� 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.