Yummy, yummy yummy. And just put that calories scale away just this once.
The Result:
Definitely mouth watering….well, anyone who loves cheese will
love this recipe. However, securing the prosciutto with a rosemary sprig was a
little tricky. I couldn’t really get that done right hence in terms of
presentation of the dish, it was a F. But taste wise, it was still an A+ to me! :)
Method
Preheat the oven to 200ºC/400ºF/gas 6. Lay out 3 slices of
the prosciutto so they overlap. Repeat with the rest of the prosciutto so you
have 4 piles.
Put a frying pan over a high heat. Season the chops well with salt and pepper, then sear in the hot pan on both sides. Place a seared chop on top of each pile of prosciutto. Divide the sliced apple and Stilton between the prosciutto piles, on top of the pork.
Wrap the prosciutto around each of the pork, apple and Stilton parcels to hold it all in place. Secure each with a rosemary sprig. Place the prosciutto parcels on a baking tray and bake in the oven for 15 minutes, or until the pork is cooked through. Serve with mashed potato and cooking juices from the parcels.
Put a frying pan over a high heat. Season the chops well with salt and pepper, then sear in the hot pan on both sides. Place a seared chop on top of each pile of prosciutto. Divide the sliced apple and Stilton between the prosciutto piles, on top of the pork.
Wrap the prosciutto around each of the pork, apple and Stilton parcels to hold it all in place. Secure each with a rosemary sprig. Place the prosciutto parcels on a baking tray and bake in the oven for 15 minutes, or until the pork is cooked through. Serve with mashed potato and cooking juices from the parcels.
Serves 4
Ingredients
- 12 slices quality prosciutto
- 4 higher-welfare pork chops, French trimmed and all fat removed
- 1 small red apple, cored and sliced
- 75 g Stilton cheese, crumbled
- 4 small rosemary sprigs, to skewer
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