Pork Chops Wrapped with Prosciutto

6 bone in, center cut pork chops

1/4 pound of thinly sliced Parma Prosciutto

1 tablespoon fresh rosemary leaves, rough chop

1 tablespoon fresh sage leaves, rough chop

1/4 tablespoon freshly crushed black pepper

1/4 cup extra virgin olive oil

Preheat oven to 375 to 400° F.

Center cut pork chops should be at least 1½-inches thick and fat trimmed away from bone. Season each side of pork chop evenly with rosemary, sage and cracked black pepper. (Note: Do not season with salt due to Prosciutto’s salty nature).

Take 2 pieces of thinly sliced Prosciutto and wrap one continuous band around each pork chop until Prosciutto meets. After all pork chops have been wrapped, heat 10-inch, preferably non-stick sauté pan, to medium-high heat and brown pork chops evenly on both sides (approximately 2 minutes).

Place all pork chops on sheet pan and cook in preheated oven for approximately 15 to 20 minutes for medium; 30 minutes for well down.

Serves 6.