Prosciutto Pepper Pork Chops Recipes

PROSCIUTTO-PEPPER PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder and pepper. In a large nonstick skillet, cook chops in oil over medium heat, until a thermometer inserted in pork reads 145°, 4-5 minutes on each side. , Top each pork chop with prosciutto, red peppers and cheese. Cover and cook for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.

PORK CHOPS SALTIMBOCCA

Steps:

• Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges.

PROSCIUTTO-WRAPPED PORK CHOPS

Steps:

• 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.
• In 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.

PORK CHOPS WRAPPED WITH PROSCIUTTO

Steps:

• 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.
• In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side depending on thickness. This may have to be cooked in two batches to avoid crowding.
• Serve chops with lemon wedges, if desired.

PORK-CHOP PARMESAN WITH PROSCIUTTO CRUMBLE

Steps:

• 1. Tomato sauce In a small stockpot over medium/low heat put: olive oil, shallot and cook until soft. Add: garlic, crushed red pepper and cook for two minutes then add the remaining ingredients with the exception of the butter and basil. Bring to a low boil and simmer, stirring occasionally, for thirty-five minutes or until it reaches desired thickness. Shut heat and stir in butter one tablespoon at a time. Once butter is incorporated, stir in basil, cover and set aside.
• 2. Prosciutto crumble Put oil in a 10 inch frying pan over medium heat. While oil is heating cut prosciutto into thin strips. Once oil is hot cook the Prosciutto until crispy, place on a paper towel lined plate and set aside.
• 3. For the pork chop seasoning Mix all dry ingredients together and set aside.
• 4. For the pork chop Pound pork-chops until they are 1/8th inch thick. Sprinkle each side with pork chop seasoning. In three separate bowls put: flour, eggs and milk whisked together, both types of breadcrumbs and Romano cheese mixed well. Dredge each chop in flour, then egg, then breadcrumbs. Set aside. In the same frying pan the Prosciutto was cooked in, over medium heat, cook two pork chops at a time. Cook until brown on each side. Put cooked pork-chops on a wire rack set on a baking sheet. Divide cheese evenly between the four pork-chops and cover each. Set broiler on high and place sheet pan under the flame. Cook until the cheese is bubbly and lightly browned. Remove from broiler and sprinkle with parsley, basil and fried prosciutto.
• 5. To assemble Place a ladle full of tomato sauce on the plate and then sit the pork-chop on top. Put a portion of pasta on the plate and serve.