Prosciutto
Duroc bone-in Chops
Fresh thyme
1/4 cup flour
I used shallots, prefer shallots and leeks to onion
Garlic cloves
Corn, I used canned but bet Fresh off the cobb is legit
3/4 dry wine
2/3 heavy cream
1/2 cup Fresh grated kettle Parm
Fresh basil
-Get the prosciutto crispy. Plate aside.
-Coat the Duroc in salt/pepper/flour. Brown on both sides in a buttered skillet.
-add the thyme and spoon over until golden. Plate with the prosciutto.
-add shallots, garlic and chillies flakes until ready, then add the corn until golden.
-reduce heat to low, pour in the wine, cream, and Parm.
-reintroduce the duroc and prosciutto, top with lots of Fresh basil sprigs….enjoy.
2 Comments
mmm…too appetizing, can I have more photos?
Prosciutto
Duroc bone-in Chops
Fresh thyme
1/4 cup flour
I used shallots, prefer shallots and leeks to onion
Garlic cloves
Corn, I used canned but bet Fresh off the cobb is legit
3/4 dry wine
2/3 heavy cream
1/2 cup Fresh grated kettle Parm
Fresh basil
-Get the prosciutto crispy. Plate aside.
-Coat the Duroc in salt/pepper/flour. Brown on both sides in a buttered skillet.
-add the thyme and spoon over until golden. Plate with the prosciutto.
-add shallots, garlic and chillies flakes until ready, then add the corn until golden.
-reduce heat to low, pour in the wine, cream, and Parm.
-reintroduce the duroc and prosciutto, top with lots of Fresh basil sprigs….enjoy.