Pork-wrapped pork? On a health-conscious food blog?! You bet. Although certain pork cuts (ahem, bacon) rarely make an appearance on my plate, others (pork chops, pork tenderloin) grace our dinner table about once per week. Boneless pork chops contain only a touch more calories and fat than boneless, skinless chicken breasts, and when cooked successfully, are wonderfully juicy and tender.
My husband can attest to the fact that I’ve overcooked pork a few a number of times in the past, but I’ve recently adopted the simple yet effective technique utilized by the pros: cook the pork until almost done, (still quite pink in the center), then place it on a plate and cover with foil to rest for a few minutes. The resting allows the juices to be re-absorbed and the foil “tent” allows the pork to finish cooking. This tactic yields succulent pork that is just barely pink in the center – just the way we like it.
In this recipe, lean pork chops are enrobed with super thin slices of salty prosciutto and accompanied by a light salad comprised of warm pear slices and a homemade oil-free salad dressing.
The pork chops remain tender and juicy while the prosciutto becomes delightfully crispy. The sweet pears and tangy cheese are the perfect flavor pairing for the savory pork, so make sure to get at least a few bites with all of the complementary flavors in one mouthful!
Prosciutto-Wrapped Pork Chops with Caramelized Pear Salad
serves 2
Ingredients:
- Extra Virgin Olive Oil
- 2 boneless 4-6 oz pork chops, trimmed of any excess fat
- 4 slices paper-thin prosciutto
- Kosher salt and freshly cracked black pepper
- 1 ripe Anjou pear, cored and sliced thin
- 4 cups mixed greens, such as baby romaine and spinach
- 1 tsp Dijon mustard
- 4 tsp pure maple syrup, divided
- 2 Tbsp apple cider vinegar
- 2 Tbsp crumbled goat cheese or blue cheese
Directions:
- Lay two slices of prosciutto, slightly overlapping lengthwise, on a cutting board. Place one of the pork chops at one short end of the prosciutto, and roll it up so that the chop is fully wrapped. Repeat with the other slices of prosciutto and pork chop.
- Heat a drizzle of olive oil in a skillet oven medium-high heat. Add the prosciutto-wrapped pork chops to the skillet and cook 4-5 minutes per side, or until almost done. Remove to a plate and cover with foil (pork will continue to cook).
- Reduce stove heat to low. Add the pear slices to the skillet along with 2 tsp maple syrup, and saute until pears are caramelized and slightly soft, about 3-4 minutes.
- Meanwhile, whisk together the mustard, remaining 2 tsp maple syrup, cider vinegar, and a generous pinch each of salt and pepper. Toss dressing with the greens and top with the pear slices and cheese.
- Slice pork widthwise and serve with salad.
