Thursday, February 16, 2012

Gluten Free: Bruschetta Porkchops wrapped in Prosciotto

Photo belongs to the EverDay diary.

A few months ago a small cheese store opened up around the corner.  Every time I went in for cheese I saw the bruschetta mix; I was eager to try it but without being able to eat bread I wasn't sure how I could eat it.  So one night I whipped up this recipe.

Bruschetta Pork Chops Wrapped in Prosciotto*
  • Pork Chops (bone-less)
  • Bruschetta mix (or make your own)
  • 1/4 pound prosciotto
  • salt and pepper
1) Begin by slicing the pork chops; lay the chops and slice horizontally, leaving a small bit attached on one side, leaving a flap.
2) Place approximately two tablespoons bruschetta mix and one slice prosciotto in each pork chop.
3) Close each pork chop. Season with salt and pepper. Place each pork chop on a baking sheet (preferably lined with aluminum foil). Bake in a 450 degree oven for 10-12 minutes.
4) Remove the pork chops from the oven. Allow the pork chops to cool long enough to handle. Wrap each chop with one slice of prosciotto and secure with a toothpick, to ensure a prettier presentation. Bake for approximately another 5 minutes.
5) Remove the pork chops from the oven. Transfer to plates and remove toothpicks.
6) Enjoy.

*Recipe belongs to the EverDay diary.

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