Guest Post: Results of a Google Search for "Healthy Prosciutto..."

Note:  This post is brought to you by my handsome boyfriend Jared, who is the true embodiment of the phrase, "when in doubt....ask the Internet."

How often do you find yourself opening the fridge to the sight of perishable ingredients used in meals from earlier in the week but the recipe didn't call for all of it?  It especially happens when you're only cooking for 2 or even just yourself.  This happens to us all the time and since I have the stronger stomach, I end up being the one sitting on the ground with a garbage bag finding last months expired milk or a carton of eggs that are now older than the chicken that laid them.  The internet is a great place to turn to prevent (or prolong) this adventure in refrigerator discoveries.

Last week Katie found a great recipe that called for only 1.5 ounces of prosciutto...I went to the deli to pick up the meat and thought to myself, I don't want to take a number, wait in line and then ask this guy for 4 slices of prosciutto.  So I ended up getting a quarter pound, because hey, italian meats can be used in anything.  We had a great meal but a couple of days go by and the prosciutto still sat there waiting in the fridge.  Since this is Healthy-ish.com, every one of the recipes that we make starts with the word "Healthy", and italian meats aren't usually part of that lexicon.  Google is a great place to turn to when you're looking for ideas and this is where I found a super easy, very tasty meal for "Healthy Prosciutto".  Credit and thanks goes to healthyfoodforliving.com for this recipe for 2 that used up the rest of the meat and a bag of mixed greens.  The pork stays tender and the prosciutto gets crispy, then the salad and pears/cheese go great together.

Prosciutto-Wrapped Pork Chops with Caramelized Pear Salad
Ingredients:

• Extra Virgin Olive Oil
• 2 boneless 4-6 oz pork chops, trimmed of any excess fat
• 4 slices paper-thin prosciutto
• Kosher salt and freshly cracked black pepper
• 1 ripe Anjou pear, cored and sliced thin
• 4 cups mixed greens, such as baby romaine and spinach
• 1 tsp Dijon mustard
• 4 tsp pure maple syrup, divided
• 2 Tbsp apple cider vinegar
• 2 Tbsp crumbled goat cheese or blue cheese

Preparations:

1. Lay two slices of prosciutto, slightly overlapping lengthwise, on a cutting board. Place one of the pork chops at one short end of the prosciutto, and roll it up so that the chop is fully wrapped. Repeat with the other slices of prosciutto and pork chop.
2. Heat a drizzle of olive oil in a skillet oven medium-high heat. Add the prosciutto-wrapped pork chops to the skillet and cook 4-5 minutes per side, or until almost done. Remove to a plate and cover with foil (pork will continue to cook).
3. Reduce stove heat to low. Add the pear slices to the skillet along with 2 tsp maple syrup, and saute until pears are caramelized and slightly soft, about 3-4 minutes.
4. Meanwhile, whisk together the mustard, remaining 2 tsp maple syrup, cider vinegar, and a generous pinch each of salt and pepper. Toss dressing with the greens and top with the pear slices and cheese.
5. Slice pork width wise and serve with salad.

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