Pork Chops With Apricots And Prosciutto
|Pork loin chops||60 Ounce, cut 1 inch thick (6 Pieces, About 10 Ounces Each)|
|Prosciutto slices/Ham slices||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.