Pork Loin Chops with Prosciutto Cream Sauce

Pork Loin Chops with Prosciutto Cream Sauce


1 1/2 pounds pork loin chops, about 1/2 inch thick
2 tablespoons butter
4 ounces chopped imported prosciutto
2 tablespoons chopped fresh sage leaves
1 small red onion, minced (about 1/4 cup)
2 tablespoons chopped sun-dried tomatoes in oil
1/2 cup dry white wine
2/3 cup heavy cream
1/2 teaspoon pepper
1/4 teaspoon salt

1. Heat the butter in a large skillet over medium-high heat. Add pork. Cook on both sides, turning once, until browned. Remove to a plate and cover with foil.

2. To the same skillet, add prosciutto, sage, and onion. Cook for about 5 minutes, stirring occasionally, until onion is tender. Add sun-dried tomatoes. Add wine, scraping the bottom of the pan with a wooden spoon to remove any browned bits, and let the wine reduce. Stir in heavy cream, pepper, and salt.

3. Return the pork chops to the skillet, along with any juices. Simmer for about 15 minutes, until the pork is no longer pink and the sauce is slightly thickened.

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