Herb Prosciutto on Pork Chops “Pork on Pork”

Prosciutto is a popular Italian delicatessen cut of meat used in many popular main dishes such as Chicken Cordon Bleu. Prosciutto is to ham as pancetta is to bacon*, similar, yet different. I use prosciutto in this “pork on pork” chop recipe that was inspired by a cookbook author, Amanda Freitag, who was recently promoting her cookbook, “Comforting Classics” on the Food Network channel.

I never looked up her recipe but threw something similar together with the little prosciutto I had on hand, and still had leftovers for other recipes. Luckily, I had the fresh herbs in my garden. She used a food processor, but I wanted something with less cleanup. So, I chopped up the two herbs and prosciutto by hand. This was so easy to make and my husband loved it. With the leftovers, I made a version of Chicken Cordon Bleu, seasoned green beans another night, and still have leftovers. It’s the delicious gift that keeps on giving.


Herb Prosciutto on Pork Chops “Pork on Pork”


Yield: Serves 2

Herb Prosciutto on Pork Chops “Pork on Pork”


  • 5 slices gluten-free prosciutto, minced
  • 2 large cloves garlic, finely grated or minced
  • 1 Tablespoon fresh minced thyme
  • 2 teaspoons fresh minced rosemary
  • 2 teaspoons olive oil, for frying
  • 4 thinly sliced boneless pork chops


  1. Place prosciutto, garlic, thyme, and rosemary in an ungreased skillet. Fry over medium high heat until warmed thoroughly and a little crispy, about 4 minutes.
  2. Season with pepper, remove from skillet, and set aside.
  3. Add oil to pan and preheat over medium heat. Brown pork chops and cook about 4 minutes on each side or until no longer pink inside.
  4. Serve pork chops topped with the prosciutto/herb mixture, seasoned with additional black pepper, if desired.


*Bacon is cured and smoked, while pancetta is just cured. Prosciutto is cured, dried ham. It's extremely salty.

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