Shelly's Recipe

PORK CHOPS WITH SAGE, ONOIN AND PROSCIUTTO

Category: Pork - Chops and Steaks

4 bone-in thick-cut loin or rib pork chops, about 1 1/4 inch thick
Salt and pepper
2 tbsp olive oil
1 large onion, sliced 1/4 inch thick
1/2 cup fresh sage, chopped very coarsely
4 oz thinly sliced prosciutto, cut into 1/4 inch strips
1 1/2 cups chicken stock
2 tsp Dijon mustard

Season the chops with salt and pepper. Heat the oil in a large skillet over medium-high heat until it begins to smoke.

Using tongs, lower the chops into the pan and brown well on both sides, about 3 minutes per side. Transfer the chops to a large plate and set them aside.

Onion mixture: Reduce the heat under the skillet to medium-low and add the onion and sage. Cook, uncovered, stirring often, until the onion is softened and light brown in color, about 4 minutes. Stir in the prosciutto and cook until it loses its rosy color, about 1 minute. Add the stock and mustard. Return the meat to the pan and reduce the heat to low. Cover the pan and gently simmer the chops, about 10-12 minutes.

Transfer the chops to platter. Increase the heat to high and boil the sauce until it slightly thickens. Taste and season with additional salt and pepper, if needed. Spoon the sauce over the pork and serve. Serves 4