Mondays on Main St. – Prosciutto-Wrapped Pork Chops

Tags

food, fresh rosemary, how to finish pork chops in the oven, pan-fried pork chops, pork chops, prosciutto, prosciutto wrapped pork chops, recipe, rosemary

A simple weeknight recipe for pan-fried pork chops that are finished in the oven, featuring fresh rosemary and prosciutto.

Hello friends!

I’m dropping by briefly with a new Mondays on Main St. recipe for you to try this week.  Essentially, it’s just 6 ingredients.  If you’ve got rosemary growing somewhere on your property, you can snip a few sprigs and you’re basically set for this quick pan to oven recipe for prosciutto-wrapped pork chops.

I’ll be back again this week with a few more ideas on what to have for dinner along with this week’s menu.  Lately, I’m all about the menu plan, as it saves countless time and energy in trying to figure out what we’ll be having for dinner.  A little planning up front goes a long way for the rest of the week.

What’s on your menu this week?

Season each bone-in, center-cut pork chop with chopped, fresh rosemary and garlic powder.Wrap each seasoned pork chop with thinly sliced prosciutto ham and then brown in olive oil in a hot skillet for 2 minutes per side.  Don’t worry that they are not completely covered by the prosciutto.  The pork chops should then be transferred to a baking sheet and placed in a 375° oven to finish cooking.  Go pour yourself a glass of wine while you wait.

To garnish or no to garnish?  That is the question.  Well, if you have a couple of rosemary sprigs leftover, just add them to your serving platter.  Your children may not appreciate their presence, but your grown-up guests will think it’s very pretty.

Prosciutto-Wrapped Pork Chops

Ingredients

6 bone-in, center-cut pork chops

1 tbsp fresh rosemary, chopped

½ tsp garlic powder

¼ tsp ground black pepper

¼ lb prosciutto ham, thinly sliced

¼ olive oil

fresh rosemary sprigs to garnish, optional

Method

Preheat oven to 375°.  Season both sides of each pork chop evenly with rosemary, garlic powder and black pepper.

Wrap each pork chop in prosciutto (they won’t be completely covered).  Heat the olive oil in a 12-inch skillet over medium-high heat, browning the pork chops on each side for about 2 minutes per side.

Place the browned pork chops onto a baking sheet and finish in the oven for about 10-15 minutes, depending on the thickness of the pork chops.  Transfer to serving platter and garnish with additional rosemary sprigs.

Serves: 3-4

Sharing with Kim over at Savvy Southern Style.