Pork Chops With Apricots And Prosciutto Recipe
Ingredients
| Pork loin chops | 6 Ounce | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 6 slices prosdutto or ham | ||
| Dried apricots | 6 | |
| Olive oil | 1 1/2 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
Directions
1. Trim excess fat from chops. With a sharp paring knife, slit a pocket in meaty part of each chop, cutting toward bone. Season chops with salt and pepper. Stuff each chop with a slice of prosciutto or ham and an apricot.
2. In a nonreactive large frying pan, heat olive oil over medium-high heat. Add pork chops and cook, turning once, 3 to 5 minutes, or until browned on both sides. Add wine and water and bring to a boil. Reduce heat to low, cover tightly, and cook 20 to 30 minutes, or until pork is tender and white throughout.
2. In a nonreactive large frying pan, heat olive oil over medium-high heat. Add pork chops and cook, turning once, 3 to 5 minutes, or until browned on both sides. Add wine and water and bring to a boil. Reduce heat to low, cover tightly, and cook 20 to 30 minutes, or until pork is tender and white throughout.
Chef
