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Prosciutto-Pepper Pork Chops Recipe

Prosciutto-Pepper Pork Chops Recipe

This dish is easy, fast and most importantly, delicious. It's especially easy to make for two, six, eight or more. -Donna Prisco of Randolph, New Jersey
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 4 boneless pork loin chops (4 ounces each)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 teaspoons canola oil
  • 4 thin slices prosciutto or deli ham
  • 1/2 cup julienned roasted sweet red peppers
  • 2 slices reduced-fat provolone cheese, cut in half


  • 1. Sprinkle pork chops with garlic powder and pepper. In a large nonstick skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°.
  • 2. Top each pork chop with prosciutto, red peppers and cheese. Cover and cook for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving. Yield: 4 servings.

Nutritional Facts

1 pork chop: 237 calories, 12g fat (4g saturated fat), 72mg cholesterol, 483mg sodium, 1g carbohydrate (1g sugars, trace fiber), 28g protein Diabetic Exchanges:4 lean meat, 1/2 fat

Reviews for Prosciutto-Pepper Pork Chops

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Reviewed Feb. 18, 2015

"Love this! Really easy and very delicious."

Reviewed Aug. 1, 2013

"Simple and yet fantastic enough for company."

Reviewed Oct. 2, 2011

"Very good and super easy to make!"

Reviewed Aug. 16, 2011

"I love when healthy dishes taste good AND are quick and easy to make! I roasted my own peppers and used prosciutto. The presentation was beautiful and looked like I spent a lot more time on it than I did. I will definitely be making this again and again!"

Reviewed Mar. 27, 2011

"Doubled recipe for a party, presented it on big platter, it looked so pretty. Fabulous flavor , stayed moist, very elegant. It's a keeper..."

Reviewed Feb. 22, 2011

"This recipe is amazing! It was so simple... I served it to guest and they thought I was a chef. They could not believe how easy it was!"

Reviewed Oct. 20, 2010

"I made this a few month ago, and misplaced the recipe. Very happy to have found it again, and I will be making it tonight! Very simple, and tasty!"

Reviewed Oct. 15, 2010

"I cannot believe no one else has rated this. It was amazing. Really this dish rocks!!!!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.