Prosciutto-Wrapped Pork chops

Made this on Thursday for dinner. Fast and easy! I think I might have went overload on the thyme, as it's a pretty strong and distinctive herb, but the pork still came out yummy. Prosciutto is a lot better than bacon. I think bacon usually overpowers any dish and makes the whole thing taste like a giant strip of bacon.

My only complaint - I wish pork chops were more fatty. Fatty = high cholesterol and delicious.

  • 2 (5 to 6 ounces each) boneless pork loin chops
  • Coarse salt and ground pepper
  • 2 Teaspoons chopped fresh thyme leaves
  • 4 slices of prosciutto, (about 2 ounces total)
  • 2 Teaspoons olive oil
  • Lemon wedges, for serving (optional)

  1. Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat.
  2. Wrap prosciutto slices around middle of each chop, like a belt; press ends to seal.
  3. In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side.
  4. Serve chops with lemon wedges, if desired.

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