Pork Chops with Oregano

This is a delicious and hearty meal.  What recipe isn’t awesome when it has prosciutto AND bacon.  It’s over 600 calories/serving, but I only eat half a chop so that would reduce the calories by a bit.  The original recipe called for sage, we really want to try that next time.
Pork Chops with Oregano
adapted from Jamie’s Italy
  • 2 1/2 lbs. potatoes, peeled and diced
  • salt and pepper
  • 4 thick pork chops
  • handful of oregano
  • 1 bulb of garlic,
  • 4 slices of prosciutto
  • 4 Tbsp diced butter
  • 4 dried apricots
  • olive oil
  • 6 strips of bacon

Preheat oven to 425.

Place the diced potatoes into a large pot of water, add salt and bring to a boil for 3 to 4 minutes.  Then drain the potatoes and let them dry.

Spread out all pork chops on a cutting board and slice a “flavor pocket” into the side of the chop.

Add the oregano, one clove of peeled garlic, prosciutto, butter, apricots and a pinch of salt and pepper to your food processor.  Pulse until combined.  Divide butter combination by four and stuff into the flavor pocket.

Set the chops aside and cover with plastic wrap.

Chop the bacon into small pieces and place them into a large roasting pan with the potatoes and the rest of the unpeeled garlic cloves.  Drizzle the combination with olive oil and then put it into the oven.  After 10 minutes heat a large frying pan on high and add a little olive oil.  Add the pork chops and fry for 10 minutes until each side is golden brown and crispy.

Remove the potato mixture from the oven and put the chops on top of the potatoes.  Return the pan into the oven for about 10-15 minutes until chops are cooked (but not so long that they are overcooked!)

Nutritionals(Serves 4): Cals: 643, Fat: 30, Carbs: 22, Fiber: 1.7, Protein: 68.