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 | ingredients |
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4 boneless pork loin chops (5 to 6 ounces each)
Coarse salt and ground pepper
2 teaspoons chopped fresh thyme leaves
4 slices prosciutto (about 2 ounces total)
2 teaspoons olive oil
Lemon wedges, for serving (optional)
Roasted Rosemary Potatoes
1 tablespoon olive oil
1 pound small new potatoes, halved
6 cloves garlic, (peeled)
3 sprigs fresh rosemary
Coarse salt and ground pepper
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 | Prosciutto Wrapped Pork Chops |
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Serves 25 | Prep time: 25 minutes | Total time: 25 minutes |
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- Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat. Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.
- PIn a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side. (Cook in two batches, if necessary, to avoid crowding.) Serve chops with lemon wedges, if desired.
Roasted Rosemary Potatoes
- In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.
- Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).
- Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.
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