INGREDIENTS:¼ cup flour ½ tsp. salt ¼ tsp. ground black pepper 4 boneless pork loin chops, cut 3/4 inch thick (about 4 oz. each) 1 Tbsp. olive oil 1 Tbsp. capers, rinsed and drained 2 cloves garlic, minced 1½ cups dry white wine 1 Tbsp. grated lemon peel (yellow part only) ½ tsp. dried sage leaves 4 oz. thinly sliced Prosciutto di Parma®, cut into ¼ inch x 2 inch strips 1 Tbsp. chopped parsley DIRECTIONS:Combine flour, salt and pepper on a sheet of waxed paper. Lightly dredge pork chops in ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.