- 25
Ingredients
- 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
Preparation
Step 1
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.
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.