pat's Recipe

Pork Chops With Sage, Onion and Prosciutto

Category: Pork

4 bone-in, thick-cut loin or rib pork chops
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup very coarsely chopped fresh sage or very small whole sage leaves
1 large red onion, sliced 1/4-inch thick
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
1 1/2 cups chicken broth
2 teaspoons Dijon mustard

Instructions:

Season both sides of chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides, about 3 minutes per side. Transfer to a large place and set aside.

Reduce the heat to medium-low and add the sage and onion. Cook, uncovered, stirring often, until the onion is softened and light brown in color, about 4 minutes. Stir in prosciutto and cook until it loses its rosy color. Add the broth and mustard.

Return the chops to pan, reduce the heat to low and cover the pan. Very gently simmer the chops about 10 to 12 minutes. Transfer the chops to warm serving platter. Increase heat to high and boil sauce until slightly thickened. Spoon sauce over pork chops.

Accompany with polenta, noodles or garlic mashed potatoes.

Serves 4.