Thursday, September 16, 2010

Prosciutto-Sage Wrapped Pork Chops

This meal is super easy, yet very gourmet. I adapted the recipe from one of Jamie Oliver's. I served it with a side of sauteed kale and no starch since the pork is rich and filling enough already.

10 sage leaves
6 cloves of garlic, peeled
5 T extra virgin olive oil
freshly ground sea salt and black pepper
2 center-cut boneless organic pork chops
6 slices of prosciutto
1 head of organic kale
Santa Cruz Organic Apple Apricot Sauce

Serves 2.

1. Mince sage and 3 cloves of garlic.
2. Mix garlic/sage with 3 T olive oil in a bowl. Add a very large dash of salt and pepper. Stir.
3. In a Creuset or glass Pyrex dish, place two pork chops and rub the marinade over the top and bottom. Place in the refrigerator and let marinate for at least 1 hour in the refrigerator.

4. While the pork marinates prepare the kale. To do so, place kale in a bowl of water to remove excess grit. Then rinse under running water. (Organic kale can be very gritty and buggy to be careful to check it closely.) Break off hard green stalks. Cut into large pieces.
5. In a large saute pan, add remaining 2 T of olive oil, and 3 cloves of garlic (minced). Place kale on top.

After one hour...
1. Preheat oven to 425 degrees.
2. Brush marinade that has drizzled into the pan on top of the pork. Cover each pork chop with 3 pieces of prosciutto, tucking the ends underneath the chops. Cover each chop with a small piece of aluminum foil.
3. Bake for 15 minutes.
4. Remove foil and return to the oven uncovered for another 15-17 minutes or until cooked through (no longer pink in the center).
5. While pork is in final 5 minutes of baking, heat kale on medium and wilt, stirring frequently to prevent garlic from burning.
6. Remove pork from oven and let sit for one minute before serving.
7. Serve pork and kale with a few spoonfuls of the apple apricot sauce on the side.

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