Ingredients Jump to Instructions ↓

  1. 6 Pork rib chops - bone removed, and Pounded to 1/4"-thick by your butcher

  2. 6 Fontina cheese

  3. 6 Large slices prosciutto di Parma

  4. 3 tablespoons 45ml Extra-virgin olive oil

  5. 3 tablespoons 45ml Butter

  6. 2 Bay leaves

  7. 1 Garlic clove

  8. 2 sections Rosemary

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Season each chop well with salt and pepper. Fold each chop with one slice of cheese and then with 1 slice of ham, securing with toothpicks if necessary.

  2. In a large skillet, heat the olive oil and butter over medium-high heat and add the bay leaves, garlic and rosemary. Cook 5 minutes to make the oil aromatic, then increase the heat to high and sear the chops on both sides. Reduce the heat to medium-high and continue to cook until chops are cooked through, about 3 minutes per side.

  3. Serve immediately.

  4. This recipe yields 6 servings


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