Bife De Chancho (Pork "steak") Wrapped in Prosciutto W
- Ready In:
- 11mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless pork loin chops, one inch thick, 4 to 5 ounces each
- coarse salt & freshly ground black pepper
- 2 tablespoons Dijon mustard
- 12 large fresh sage leaves
- 8 paper-thin slices high-quality prosciutto
- 1⁄4 cup extra virgin olive oil
directions
- Trim off all fat and membrane from the meat. Place each chop between two pieces of plastic wrap and pound it to about 1/2 inch thick. Season carefully with pepper and salt, depending upon the saltiness of your prosciutto. Spread each chop generously with mustard. Arrange 3 sage leaves on top of each chop. Place 2 slices of prosciutto on top of each chop and drizzle a tablespoon of oil over the top of each one.
- Heat one or two cast iron skillets over high heat until a drop of water sizzles. Lift each chop with a wide spatula and, in one quick motion, invert onto the hot surface. Cook without moving (sic; I think it's okay for the cook to move!) for 20 seconds, or until the prosciutto crisps. When the prosciutto is very crisp, turn the chops and continue cooking, 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.
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RECIPE SUBMITTED BY
zeldaz51
United States
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