8 oz loin porkchops
4 thin slices of prosciutto
4 fresh sage leaves
4 thin slices of fontina cheese,rind removed
2 tbsp plain flour
2 tbsp extra virgin olive oil
1 oz butter
4 tbsp marsala or red wine
salt and fresly ground pepper

1. Preheat the oven to 425 F. French trim the chops by cutting around the lower part of the bone,scraping off the the fat and as much of the meat as possible, then trimming off the fat that surrounds the lean loin part of the chop. Flatten the meat gently with a meat mallet or the end of a rolling pin.

2. Place a slice of prosciutto on a clean surface,put a sage leafon top. then a slice of cheese, followed by the meaty part of the chop. Wrap the prosciutto around the chop so the meaty part is completely covered.

3. Put the flour on a large plate and season with salt and pepper. Coat the wrapped pork chops in the flour.

4. Heat the oil and butter in alarge ovenproof frying pan. Put the chops into the foaming butter,cheese-side down,and cook for 1 minute. Turn them over and cook for a further 2 minutes,until browned.

Pour the marsala or red wine over the chops and bring to the boil. Transfer to the oven and bake for 15-20 minutes, until the pork is cooked through and tender. Serve immediately,spooning the cooking juices over the top.


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