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.
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Ingredients:
- 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
Instructions:
- 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.
- Season with pepper, remove from skillet, and set aside.
- 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.
- Serve pork chops topped with the prosciutto/herb mixture, seasoned with additional black pepper, if desired.
Tips
*Bacon is cured and smoked, while pancetta is just cured. Prosciutto is cured, dried ham. It's extremely salty.