Pork Chops with Prosciutto and Sage

Ingredients

• Pork loin, whole

  Fresh, separable lean and fat, raw

  4 chop, excluding refuse (yield from 1 raw or 468g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Sliced Proscuitto

  Trader Joe's

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  3 tbsp or 43g

• Sage

  Spices, ground

  1 tbsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Prepare the grill for direct cooking over medium heat (350 to 450 degrees F).
2. Using a sharp knife butterfly each pork chop by making a slit halfway up the fat side of the chop and enlarging the slit to extend to within ½ inch of the opposite side. Do not cut all the way through. Open each chop like a book and season the inside with salt and pepper.
3. Lay one slice of prosciutto inside each chop, folding the prosciutto to fit, if necessary. Close the chops and press tightly. Lightly coat the outside of the chops with oil and season evenly with salt and pepper.
4. Brush the cooking grates clean. Grill the pork chops over direct medium heat, with the lid closed, until nicely browned on the outside with just a trace of pink on the inside, about 8 minutes, turning once or twice. Meanwhile, make the sauce.
5. In a small skillet over medium heat melt the butter and cook until bubbly, 2 to 3 minutes. Add the sage and cook for about 1 minute. Remove the skillet from the heat. Allow the butter to cool for about 1 minute. Add the lemon juice to the melted butter, and then immediately spoon the sauce over the chops. Serve immediately and enjoy!

Similar Foods

• Grilled Jerk Pork Chops
• Pork Chops au Poivre
• Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula
• Grilled Pork Chops with Garlic Lime Sauce
• Peppery Pasta Carbonara with Poached Egg
• Pork Chops with Stewed Tomatoes, Capers and Rosemary