Since I received a couple new cookbooks for holiday gifts, I've been spending a lot of time in January reading cookbooks, re-reading cookbooks, and making a master spreadsheet of all the recipes we want to try/were ripped out of magazines/are in cookbooks. It's nerdy, I know. A spreadsheet with many tabs, the recipe name, source/location, notes if we've made it, notes if it calls for ingredients we don't usually have on hand, etc. One recipe I came across again, one that's been on the try list for a long time, is this one: Crunchy Pork Chops with Asiago & Prosciutto. It's in The Science of Good Cooking. We finally tried it and oh my gosh these were so good!
Pat the brined chops dry, top with asiago, wrap in prosciutto. That got a little tricky. The prosciutto kept tearing.
We served these chops with roasted cauliflower. Also, for us, these chops were huge, so we each ate half a chop for dinner with the cauliflower, so we had four dinners from this recipe. We roasted two heads of cauliflower to give us enough for four dinners.
Crunchy Pork Chops with Asiago & Prosciutto Recipe hereor here.