• Cooking Time: 14
• Servings: 6
• Preparation Time: 10
• 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

1. Preheat oven to 350°.
2. Your pork loin chops should be at least 1 inch thick and fat trimmed away.
3. Mix the Rosemary, Sage and Cracked Pepper together in a small ramekin.
4. Rub each loin chop with a little olive oil.
5. Sprinkle herb mixture over eash side, pressing lightly.
6. Take 2 pieces of thinly sliced Prosciutto and wrap one continuous band around each pork chop until Prosciutto meets.
7. 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).
8. 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).
9. Remove them from the baking pan and tent; they should rest for 5 minutes to finish cooking.
10. 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.
11. I serve it with Mashed Sweet Potatoes or Pesto Mashed Potatoes

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