From one of my favorite cookbooks so far this year: The Herbfarm Cookbook, adjusted for 2 servings
2 bone-in loin pork chops
salt, fresh ground black pepper
1 TBSP olive oil
1 medium onion, diced
1/4 cup coarsely chopped fresh sage leaves
2 oz. thinkly sliced prosciutto, cut into 1/4 inch strips
3/4 cup homemade chicken stock
1 tsp dijon mustard
Generously season both sides of pork with salt and pepper. Heat oil in skillet over medium high heat until it begins to smoke. Sear pork chops, approximately 3 minutes per side. Remove to plate.
Reduce heat to medium low and add onion and sage. Cook uncovered, stirring often, until onion is softened and light brown -- about 4 minutes. Stir in prosciutto and cook until it loses its rosy color, about 1 minute. Add stock and mustard.
Return pork chops to pan, reduce heat to low, cover. Very gently simmer about 10 to 12 minutes. Transfer chops to serving plate. Increase heat to high and reduce sauce until slightly thickened. Spoon over pork and serve.Posted by Jennifer at September 26, 2003 9:19 PM