All the lovely pork chop. For reasons unknown to me, bone-in pork chops have to almost be requested at the grocery store here. Which is a real shame. Bone-in is to be preferred folks, as much as possible.
You think you are getting more for your money by getting boneless! NO. You are paying for them to cut it out, and the flavor you get from the bone is so worth it. Bring back the 7-bone pot roast!
Okay, end of rant. Now on to the recipe, which is so delightful. Cream sauces are so succulent and who can go wrong with gorgeous prosciutto? This is a fast recipe, so don’t shy away. Give yourself and yours a treat this week.
(I have found this recipe exactly as follows on a couple of sites, so I don’t know exactly who to give credit to, but I found this one at Cassie Craves. And by the way, this passed the husband test, who having grown up in Iowa, knows his pork!
- 4 loin chops, thicker rather than thin. At least a 1/2 inch.
- 2 TBSP butter
- 4 oz prosciutto
- 2 TBSP fresh sage (dried will do for this as well–reduce to about a tsp if dried)
- 1 small red onion ( or white), chopped
- 2 TBSP chopped sun-dried tomatoes in oil (or use cherry tomatoes chopped)
- 1/2 c white wine
- 2/3 c heavy cream
- Salt and pepper to taste
- Melt the butter in a large skillet. Add the pork which has been salted and peppered on both sides. Cook until nicely browned, turn and do the same on the other side. Don’t worry about cooking through. Remove to a plate, cover.
- Add the prosciutto, (cut in 1″ pieces), onion and sage. Cook until onion is tender. Add fresh tomatoes at this point. If using the sun-dried, wait until you have cooked up the onion a bit.
- Scrape up the bottom and then add the wine, simmering enough to let the wine reduce. Then add the cream and stir. Add the chops back in, along with any juices, and simmer about 15 minutes, until pork is done and the cream has thickened up. Add a bit more butter at the end, if the sauce seems too thin to you.
NOTE: I served this with mashed potatoes. Noodles would also be excellent. I try to give you some alternatives here so you can work with what you may have on hand. Bacon could substitute of course for the prosciutto but you will miss the unique taste. Also, you can brine your pork chops before hand. Cover with water add 1/4 c of salt or so, place in fridge for about 4 hours or so before using. Pat dry before cooking.
- Brined pork chops with cider pan sauce and fried capers (theglobeandmail.com)
- Bacon and Apple Stuffed Pork Chops (fitchicla.net)