Pork Chops with Prosciutto and Sage

Ingredients

• Pork loin, whole

  Fresh, separable lean and fat, raw

  4 chop, excluding refuse (yield from 1 raw or 468g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Prosciutto

  Primo Taglio

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  3 tbsp or 43g

• Sage

  Spices, ground

  1 tbsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Preheat a clean grill for direct cooking over medium heat (350° to 450°F).
2. Butterfly each pork chop by cutting from the fatty edge toward the center, stopping about 1/2 inch before the opposite side so the chop opens like a book. Season the inside with a pinch of salt and pepper.
3. Place one slice of prosciutto inside each chop (fold to fit as needed). Close and press to seal. Lightly coat the outside with olive oil and season all over with salt and pepper.
4. Grill the chops over direct medium heat with the lid closed, turning once or twice, until browned and just cooked through, about 8 to 12 minutes total or until an instant-read thermometer in the center reads 145°F. Rest 5 minutes.
5. Meanwhile, melt the butter in a small skillet over medium heat until bubbly, 2 to 3 minutes. Stir in the sage and cook about 1 minute. Remove from heat, let cool 1 minute, then stir in the lemon juice.
6. Spoon the lemon-sage butter over the rested chops and serve immediately.