Prosciutto Wrapped Pork Chops

After a long day of work, I want a recipe that is simple, easy and quick to put to together. But wait, it has to be nice to look at, and tasty, , and good for company, and make the testosterone triplets think I slaved over a hot stove AFTER having worked all day. How else do you think I get that dishwasher emptied, the garbage cans taken out, the dog walked, etc.? I’m not asking for too much, am I?
I found this recipe searching through Everyday Food Magazines for inspiration and another recipe for Every(thurs)day Food Magazine day. This instantly caught my eye … pork … prosciutto … one pan … less than 30 minutes. PERFECT!
  • 4 boneless pork loin chops (5 to 6 ounces each)
  • Coarse salt and ground pepper
  • 2 teaspoons chopped fresh thyme leaves
  • 4 slices prosciutto (about 2 ounces total)
  • 2 teaspoons olive oil
  • Lemon wedges, for serving (optional)

NOTE: I used dried thyme leaves. I had bought a bunch of thyme for a different recipe, didn’t use it all, dried the leaves and put them in a jar. Cheaper, less wasteful, and more convenient as I ALWAYS forget to buy the herbs!

Season pork chops with salt and pepper.

Sprinkle thyme leaves over each, pressing, to help them adhere to the meat.

Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.

NOTE: I was worried how the prosciutto was going to stick together once it started cooking, but it was kitchen magic and they stayed in place (and I managed NOT to eat the prosciutto before wrapping it around the pork!)

In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side. (Cook in two batches, if necessary, to avoid crowding.) Serve chops with lemon wedges, if desired.
NOTE: Skipped the lemon wedges.  Steamed some green beans and made some quick (but yummy) potatoes to go with. Everything started and ended at the same time!

For the potatoes:

In a large nonstick skillet, heat 1 T olive oil over medium heat. Add 1 lb halved new potatoes, cut sides down, and 6 peeled garlic cloves; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes.

Add 3 sprigs of rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done).

Lemon Parsely Pork Chops

I really can’t eat any more chicken. No more turkey. I must have a revolt or start to find it revolting. I know, turkey and chicken can be used in so many ways and in so many dishes, we shouldn’t know the difference. But I am tired of looking at …. CLUCK! CLUCK! CLUCK!

See! I am turning into some form of poultry! What next coughing up feathers? (Hmmmm, maybe I shouldn’t have eaten that duck last night at The Modern!)

Anyway, the Pork Council is advertising pork as the other white meat. I know, I know, it’s a red meat, but a girl can dream can’t she? And as long as I tow that ‘other white meat’ line, perhaps I can get him to eat it once a week.

This recipe is quick and easy. Pair it with orzo and a salad and you’re ready to go!

  • zest of 1 lemon
  • 2 T chopped fresh parsley
  • 1 garlic clove, minced
  • 1/2 t kosher salt
  • 1/4 pepper
  • 2 T olive oil
  • 4 bone in loin pork chops (about 8 ozs each)
  • 1/2 C water

Mince the lemon zest and combine in a small bowl with parsley, garlic, salt and pepper. Set aside.

Heat olive oil in a large skillet over high heat. Season pork with s&p on both sides. Cook in skillet until browned, about 3 minutes per side.

Add water to skillet, bring to a boil. Reduce heat to medium low, cover and simmer gently until pork is cooked through, about 8 – 10 minutes.

Transfer pork to platter, drizzle with pan juice and sprinkle with lemon parsley mixture.

NOTE: Nope, no notes. Just YUMMMMMMMM-O!

Seared Pork Tenderloin with Cocoa Spice Rub

A dear friend was coming for dinner. We trade. I feed her. She colors my hair. I wanted to pick something new to make and wanted to, perhaps, try something out of a cookbook I had not used before. I need to be careful with this friend. SHe is allergic to tomatoes. You would be amazed how many recipes have tomato based products in them! I grabbed Food Network Favorites and searched through, looking, looking, not finding. I turned the page in the Michael Chiarello section, and there it was – Seared Pork Tenderloin with Cocoa Spice Rub.

Lets’ start like this – OMG – OMFG – OOOOOHHHHH-EMMMMMM-YUMMMMMMMYYYYYYY. I wasn’t sure what to expect.  As I piled the spices onto a plate I was a little hesitant. They were all so dark. Each so heady by themselves. Together they could be a BIG mess. But, I am delighted and satiated to say that together they were DA BOMB! THis recipe is totally amazing. Delicious. Quick. No fuss. And – did I say I liked it yet? – so amazingly good I am going to make this for company (and just us’ns) ALL THE TIME!

  • 1 tablespoon whole white peppercorns
  • 1 tablespoon whole coriander
  • 4 1/2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 3 1/2 tablespoons unsweetened cocoa
  • 4 tablespoons sea salt, preferably gray
  • 2 (2-pound) boneless pork tenderloins
  • 2 tablespoons extra-virgin olive oil

In a medium sautee pan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Don’t let them go for too long or they scorch and you have to start over. Remove from heat, let cool completely, and grind to fine powder in a spice mill or coffee grinder. If you don’t let the seeds cool completely they have a tendency to be very wet when you grind them. Mix the ground pepper and coriander with the remaining spices, cocoa and salt.

Trim the pork tenderloins of fat and silver skin. Rub tenderloins with a generous amount of the cocoa spice rub.

Heat olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. You want them to have a nice crust on them.

NOTE: The fragrance coming out of the pan is intoxicating!

Remove tenderloins from heat and finish in the oven for about 10-15 minutes or until cooked through.

NOTE: I know this a DUH moment – but I just put the sautee pan right into the oven. Reading it (FIVE TIMES) I kept thinking I needed to transfer the tenderloin to a baking dish.

Let the tenderloins rest out of the oven for at least 10 minutes before carving.

NOTE: The cooking time was absolutely spot on. The pork was tender and moist. The aroma was incredible. The taste even more so. There was a certain earthiness to the pork from the spices. You couldn’t quite tell there was cocoa, you just knew there was something different.

Extra cocoa spice rub will keep in an airtight container for up to 3 months. I used about half for the 2 tenderloins.

NOTE: Sorry about the photos. There doesn’t seem to be ap olite way to photograph pork tenderloin!