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Prosciutto Wrapped Pork Loins In Caper Sauce

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Serves 6 | Prep Time 10 | Cook Time 14

Why I Love This Recipe

You can use dried herbes for this as well, just reduce the amount of rosemary and sage to 1 - 1 1/2 tsp.

Ingredients You'll Need

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

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