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In this updated take on bacon-wrapped pork chops, prosciutto--an unsmoked Italian-style ham--replaces the bacon and holds in a creamy Gorgonzola filling. If you can't find prosciutto, substitute thin slices of deli ham or bacon. Pair the chops with Balsamic Greens with Plums (recipe follows).
- 3 teaspoons olive oil, divided
- 1⁄2 cup chopped red onion
- 2 teaspoons minced fresh rosemary
- 1⁄4 cup grumbled gorgonzola
- 2 (5 -6 ounce) boneless pork loin chops (1 inch thick)
- 4 thin slices prosciutto
Balsamic Greens with Plums
- 1 tablespoon balsamic vinegar
- 1 1⁄2 teaspoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 4 cups mixed salad greens
- 2 ripe plums
- Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture, cool. Stir in cheese.
- With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.
- Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving.
- For Balsamic Greens with Plums: Whisk balsamic vinegar and Dijon mustard in small bowl; whisk in extra-virgin olive oil. Cut the 2 ripe plums into thin wedges; combine with mixed greens. Toss with enough dressing to lightly coat greens; serve with remaining dressing.