Prosciutto Wrapped Pork Loins In Caper Sauce
6 boneless pork loin chops
12 Slices of Prosciutto di Parma
1 TB fresh Rosemary, rough chop
1 TB fresh Sage, rough chop
2 tsp freshly ground black pepper
2 TB Extra Virgin Olive Oil
Plus more for rubbing the pork loin chops
Preheat oven to 350°.
Your pork loin chops should be at least 1 inch thick and fat trimmed away.
Mix the Rosemary, Sage and Cracked Pepper together in a small ramekin.
Rub each loin chop with a little olive oil.
Sprinkle herb mixture over eash side, pressing lightly.
Take 2 pieces of thinly sliced Prosciutto and wrap one continuous band around each pork chop until Prosciutto meets.
After all pork loins have been wrapped, heat 10-inch sauté pan over medium-high heat with 2 TB olive oil and brown pork chops evenly on both sides (approximately 1 1/2 - 2 minutes for each side).
Place all pork chops on sheet pan (Seam side down) and bake in preheated oven for approximately 10 minutes for medium (140 Degrees); 20 minutes for well down (155 degrees).
Remove them from the baking pan and tent; they should rest for 5 minutes to finish cooking.
Save the Fond in the Sauté pan and/or any fond on the baking sheet to make Caper Sauce (See Recipe)
which is drizzled over chops when serving.
I serve it with Mashed Sweet Potatoes or Pesto Mashed Potatoes
Pairs Well With
You can use dried herbes for this as well, just reduce the amount of rosemary and sage to 1 - 1 1/2 tsp.