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Pork Chops With Apricots And Prosciutto

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  Pork loin chops 60 Ounce, cut 1 inch thick (6 Pieces, About 10 Ounces Each)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Prosciutto slices/Ham slices 6
  Dried apricots 6
  Olive oil 1 1⁄2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)

1. Trim excess fat from chops. With a sharp paring knife, slit a pocket in meaty part of each chop, cutting toward bone. Season chops with salt and pepper. Stuff each chop with a slice of prosciutto or ham and an apricot.
2. In a nonreactive large frying pan, heat olive oil over medium-high heat. Add pork chops and cook, turning once, 3 to 5 minutes, or until browned on both sides. Add wine and water and bring to a boil. Reduce heat to low, cover tightly, and cook 20 to 30 minutes, or until pork is tender and white throughout.

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Pork Chops With Apricots And Prosciutto Recipe