8.29.2009

Pork with Pork

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On Friday, I had a couple of friends over for dinner and used a lot of prosciutto to make a delicious meal. We started off with prosciutto wrapped melon. Which was nice and salty, and sweet.

We also had prosciutto wrapped pork chops. I first seasoned the chops with salt, pepper and fresh thyme, then wrapped each one with two slices of prosciutto, and cooked them in a non-stick skillet. Non-stick was the key here.

For sides, we had roasted potatoes with rosemary, roasted green beans, and roasted eggplant (which I cooked over low heat in the oven for several hours).

My friends kept insisting I had used butter somewhere in the dish, but I had to keep telling them I didn't, just olive oil. It was like we were in a "I can't believe it's not butter" commercial. I'm convinced, although butter is tasty, you can often skip it when cooking a nice, fatty piece of meat, and still get that delicious butter flavor.

2 comments:

  1. Awesome dinner! That "Olive Oil" really did add a great buttery taste.

    I can't decide if I preferred the melon over the eggplant (since both were REALLY good). The pork chops were the fav, of course.

    By the way, never drinking fast again. Forgot the faster you drink, the more you pay for it the next day =/

    Great night, thanks for the invite =)

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