Gluten-Free Crispy Prosciutto Pork Chop Recipe

Quick recipes need not be unimpressive. Our gluten-free crispy prosciutto pork chop recipe is not only delicious and easy to make, but it’s quite impressive.

As long as you have boneless pork chops and prosciutto in the house, you can whip this dish up quickly for last-minute company or just a dinner that feels like you have spent way longer than it did to prepare.

This recipe can be made with chicken thighs as well. Both are very juicy cuts of meat.

Pork is a more economical cut of meat, and this version is light, decadent, and doesn’t have a heavy breading which makes it perfect for the warmer months- though it is good all year round.

Gluten-Free Crispy Prosciutto Pork Chop Recipe

Ingredients:

• 4 boneless pork chops- I used boneless butterfly pork chops

Pro Tip: This recipe works well with boneless skinless chicken thighs

• 2 tsp of chopped chives- I used chive paste that I make- read how to make it here
• 1/2 cup of grated parmesan cheese
• 1/2 tsp each of salt and pepper
• 4 slices of Prosciutto (generally1 per piece of pork, but you may need extra depending on the size of your chops)
• 1 tbsp olive oil

Directions:

• Gently pound the pork chops so that they are an even thickness with a meat mallet.

Pro Tip: If you use boneless skinless chicken thighs- still pound them out.

Pro Tip: It can be more economical to buy bone-in and skin-on chicken thighs, and remove the skin and bone yourself.

• Mix your salt and pepper in a small bowl.

• Lightly sprinkle both sides of the pork with the salt and pepper mixture.
• Sprinkle chives on the top side of the meat.
• Next, sprinkle a very light layer of cheese over the meat.

Pro Tip: You don't need much cheese- it is just to attach the prosciutto to the meat.

• Place Prosciutto over the top of the cheese and chives.

Pro Tip: I like to remove the large piece of fat on the outside of the piece of prosciutto, as I find it can become stringy, but I leave any thinner stripes of fat.

Pro Tip: You may need to cut the prosciutto in half to cover the meat. You can then place both halves on the pork chop so that is it completely covered.

• Place a piece of wax paper over the top of the prosciutto and using a rolling pin, press it down.
• Heat oil in a large frying pan.
• Gently place the pork chops with the prosciutto side down, into the pan- do not let them overlap

Pro Tip: Work in batches.

• You want the prosciutto to get crispy and the cheese to melt.
• Flip over and cook on the other side.

Pro Tip: Pork is cooked when a thermometer reads 145 ºF.

• Place on a parchment-lined baking sheet and place in a 200ºF oven to keep warm as you finish the other chops.
• Once they are all cooked-serve immediately.

This recipe works well with garlic spinach, steamed asparagus, twice-baked potatoes, mashed potatoes, or any other veggies you like.

Enjoy!

Gluten-Free Crispy Prosciutto Pork Chop Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 boneless pork chops- I used boneless butterfly pork chops
• Pro Tip: This recipe works well with boneless skinless chicken thighs
• 2 tsp of chopped chives- I used chive paste that I make- read how to make it here
• 1/2 cup of grated parmesan cheese
• 1/2 tsp each of salt and pepper
• 4 slices of Prosciutto (generally
• 1 per piece of pork, but you may need extra depending on the size of your chops)
• 1 tbsp olive oil

 

INSTRUCTIONS/NOTES/TIPS

• • Gently pound the pork chops so that they are an even thickness.
  • Pro Tip: If you use boneless skinless chicken thighs- still pound them out.
  • Pro Tip: It can be more economical to buy bone-in and skin-on chicken thighs, and remove the skin and bone yourself.
  • Mix your salt and pepper in a small bowl.
  • Lightly sprinkle both sides of the pork with the salt and pepper mixture.
  • Sprinkle chives on the top side of the meat.
  • Next, sprinkle a very light layer of cheese over the meat.
  • Pro Tip: You don't need much cheese- it is just to attach the prosciutto to the meat.
  • Place Prosciutto over the top of the cheese and chives.
  • Pro Tip: I like to remove the large piece of fat on the outside of the piece of Prosciutto, as I find it can become stringy, but I leave any thinner stripes of fat.
  • Pro Tip: You may need to cut the prosciutto in half to cover the meat. You can then place both halves on the pork chop so that is it completely covered.
  • Place a piece of wax paper over the top of the prosciutto and using a rolling pin, press it down.
  • Heat oil in a large frying pan.
  • Gently place the pork chops with the prosciutto side down, into the pan- do not let them overlap.
  • Pro Tip: Work in batches.
  • You want the prosciutto to get crispy and the cheese to melt.
  • Flip over and cook on the other side.
  • Pro Tip: Pork is cooked when a thermometer reads 145 ºF.
  • Place on a parchment-lined baking sheet and place in a 200ºF oven to keep warm as you finish the other chops.
  • Once they are all cooked-serve immediately.

Did You Try This Recipe or These Tips?

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