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All public Recipes -> Main Dish -> Bife de Chancho Wrapped in Prosciutto with Sage

Bife de Chancho Wrapped in Prosciutto with Sage

By: BEJKN B.

Description:	Easy but adds a little twist to the usual pork chops
Time:	22 min (15 min to prepare, 7 min to cook)
Meal type:	Main Dish
Ethnicity:	Argentine
Number of Servings:	4
Ingredients:
4 each boneless pork chops 1 1 coarse salt and freshly ground black pepper 2 tablespoons Dijon-style mustard 12 each large fresh sage leaves 8 each paper-thin slices prosciutto 1/4 cup extra-virgin olive oil, or as needed
Directions:
Trim off all fat and membrane from the meat. Please each chop between two sheets of plastic wrap and pound it to about 1/2 inch thick. Season carefully with salt, depending on the saltiness of the prosciutto, and pepper. Spread each chop generously with mustard. Arrange 3 sage leaves on each chop so the edges will peek decoratively over the edges of the meat. Cover each cutlet with 2 slices of prosciutto, and drizzle a tablespoon of olive oil over each one. Heat a large cast-iron skillet (I just used my usual pan) until a drop of water sizzles. Lift each chop and in one quick motion invert onto the hot surface. Cook without moving for 20 seconds, or until the prosciutto crisps. When the prosciutto is very crisp, turn the chops and cook, adding a little more oil if necessary and lowering the heat if the meat starts to burn, until the other side is browned and the meat is done to taste, 3 to 5 minutes. Serve immediately or save for sandwiches.
Notes:
We liked it.

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