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