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Prosciutto Wrapped Pork Chop with Cantal Cheese

(recipe, Quinn Losselyong)

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So my friend introduced me to the bacon explosion frenzy that it happening on food blogs all over right now and it got me thinking about pork. I don't eat a lot of straight up pork chops because they always seem to dry for me. I usually opt for a tiny piece of filet mignon instead, but with the economy the way it is I decided it was time to give the ol' pork chop another try. This recipe turned out really well and I will be turning to the pork chop in good times and bad. I used a boneless pork chop for this recipe and served it with a side salad and roasted sweet potatoes.


  1. 1 lb. pork chops, boneless (we got 2 nice sized pork chops)
  2. 4 slices of prosciutto cotto
  3. 4 slices of cantal cheese
  4. salt and pepper
  5. tea seed oil/canola oil
  6. ½ Tbsp. butter
  7. ⅛ tsp. all purpose flour


  1. Preheat oven to 400 degrees F
  2. Pat pork chops dry with paper towel and salt and pepper all sides evenly, set aside
  3. Heat a grill pan over medium-high heat
  4. Add a touch of tea seed oil to pan
  5. Grill pork chops on both sides, 2 minutes each side
  6. Sear remaining sides for 30-45 seconds and remove from grill
  7. Lay prosciutto slices down on cutting board
  8. Place pork chops on prosciutto slices and top with cheese
  9. Roll up pork chop
  10. Place rolled up pork chops cheese side up in oiled oval baking dish (we used a le creuset enameled cast iron baking dish)
  11. Bake for 28 minutes or until 170 degrees F
  12. Remove from pan and let rest
  13. Put butter in the pan juices and slowly whisk in flour until slightly thicker
  14. Top pork chops with pan gravy and enjoy
  15. Serve with sweet potatoes and side salad or cous cous