Wednesday, June 30, 2010

Prosciutto Wrapped Pork Chops With Sage Leaves


I don't know about the rest of you, but CrossFit has worked me this week so far! And I love it!! It's weeks like these when I really appreciate and can put to the test... my Paleo ways!!!
Results . results . results! Are you seeing them???

I felt tonight's dinner was a simple Paleo success. Scott said there is no way anyone will believe this was quick and easy... but I will tell you that is truly was! It also turned out very presentable, too, and I would comfortably serve this meal to guests! :-)
Hope you enjoy!


Recipe:
6-8 pork loin chops, trimmed of all visible fat
16-18 sage leaves (I was fortunate enough to have some growing in my garden!)
1 package Prosciutto, 4-6 oz. (preferably natural prosciutto free of nitrates and antibiotics!)
black pepper
garlic powder
onion powder
olive oil

Preheat oven to 425 degrees. Trim pork chops and sprinkle with black pepper, garlic and onion powder. Place sage leave on top of pork chops and wrap prosciutto around pork. Spread a little olive oil over a baking dish. Place pork chops in dish, prosciutto seam side down. Bake for about 25-35 minutes. Pork is done when the internal temperature reaches 165 degrees. It turned out so pretty! We served this with some cooked Japanese sweet potatoes, and a garden salad. Very Tasty!


* Paleo challengers... the results are in! Stay tuned for the big announcement!!!

4 comments:

Matt said...

I am making this Friday evening. I will advise on turnout! Thank you!!!!!!

utexasvmg said...

This looks delicious! What are the sides?

Anonymous said...

I'd like to know the sides, as well.

Kelly Greco said...

Hi All... Thanks for the comments! I believe I used japanese yams or sweet potatoes for the side (this is a common side for me). I coat the bottom of a baking dish with a tad of olive oil. Peel and slice the sweet potato about 1/4 inch thick. season with black pepper and garlic powder (maybe a pinch of sea salt - optional). Bake for about 35-40 minutes (toss them half-way through cooking time).
The other side is a red leaf lettuce salad, tossed with avocado, tomato and slivered almonds (probably dressed with lemon juice or coconut vinegar & freshly ground black pepper).
~Kelly :-)


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