- 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!)
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).