Prosciutto pepper pork chops

Very soon we’re boarding a plane. Want to guess where we’re going? It starts with ‘M’ and ends with ‘exico’. It’s all I can think about… ok, maybe not ALL I can think about. There’s a lot of things going on at work and I may be taking a promotion. It’s 50% awesome and 50% intimidating… but ask me again in about an hour and the proportions will probably have shifted yet again.



What I’m not thinking about is our menu for the week… or next week… because when we get back we have two days at home before we turn around and fly to Wisconsin. That means I’ll be pulling something out of the freezer for dinner or falling back on a few of our easy favorites.



If you’re going to Mexico… or Wisconsin… or even if you’re not and you still need dinner, you should make this. It’s easy to prepare, especially if you’ve had any experience making roasted red peppers at home. If you haven’t tried it, you must for this recipe. I’m forbidding you from using jarred ones because the flavor just isn’t there. (Although truth be told, I’ll never know and I probably won’t care … because I’ll be in Mexico. Still, you should make your own. It’s easy. Just start them before anything else.)


Prosciutto Pepper Pork Chops

1 red pepper
3 pork chops
½ tsp garlic powder
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp red pepper flakes
Salt and pepper
3 thin slices of prosciutto
2 slices of provolone cheese
1 Tbsp canola oil 

Turn on the broiler and line a baking sheet with foil. Cut the red pepper into fourths, discarding the stem and seeds. Place red pepper on the baking sheet, pressing the pieces to flatten them. Broil until the skin is black. Place the pepper in Tupperware dish and cover with the foil. Let stand for 5 minutes.

Meanwhile, trim the fat from the pork chops and season with garlic powder, oregano, thyme, red pepper flakes, salt and pepper. Set aside.

Tear the prosciutto into large pieces and slice the provolone cheese in half. Remove the skin from the peppers and slice into strips. Heat the oil in a skillet over medium high heat. Add the pork chops and loosely cover with foil. Cook for 5 minutes on each side, or until cooked through. Top each pork chop with ⅓ of the prosciutto, several red pepper strips and half a slice of cheese. Cover loosely with foil until cheese is melted. 

Serve with: risotto and sautéed broccolinni.

Notes: If you end up with thick pork chops, pound them out a bit so they still cook relatively quickly. Also, the recipe calls for 3 because that’s how they seem to be packaged around here. If either you or your partner has a particulary large appetite, you may want to pick up a few more and extend the toppings to match. However, if you’re like me you’ll see the small protein portion as an excuse to eat more risotto.

Antipasto salad » Modern Meals for Two - November 2, 2011 - 6:28 pm

[…] Also, this is a great meal for using up leftover bits from other meals, like extra provolone from Prosciutto Pepper Pork Chops. Posted in Chicken, Chicken, Grilling, Salad, Week night […]

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