This week I’m using Organicville Sun Dried Tomato & Garlic Vinaigrette at the end to add another layer of flavor on this recipe. I’m not an organic kind of person but I must say that you can really tell the difference from the processed stuff. The taste was fresh! I enjoy that is gluten free so I don’t have to worry when I invite some friends over. And, did I mention it only has 1carb per serving.
Here in Atlanta, you can find it in Publix, Kroger, Whole Foods, Harry’s Farmer Markets and even in Costco. You can check where to buy or learn more about their other products by visiting OrganicVille Foods.
Ingredients:
6 teaspoons olive oil, divided
1 cup chopped red onion or shallots
4 teaspoons minced fresh rosemary
2 teasponds minced garlic
1/2 cup grumbled feta cheese
4 (5-6 ounce) boneless pork loin chops (1 inch thick)
8 thin slices prosciutto
Organicville Sun Dried Tomatoes & Garlic Vinaigrette Dressing
1- Heat 1 1/2 teaspoons of the olive oil in medium nonstick skillet over medium-high heat until hot.
2- Cook and stir onion, garlic and rosemary – about 5 minutes – until onion is soft.
3- Remove onion mixture, cool
4- Stir in cheese
5- With small knife, make horizontal slit in each pork chop to create pocket. Make sure not to cut all the way through
6- Fill with feta cheese mixture
7- Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket and secure with toothpicks
8- Heat remaining olive oil in same skillet over medium heat until hot
9- Cook pork 8 to 10 minutes or until pale pink in center, turning once
10- Remove toothpicks before serving
Enjoy!
Suggestions: You can substitute the feta cheese for goat, gorgonzola or blue cheese.
Disclosure: OrganicVille sent me a sample of their products. No other compensation was received. This is my personal opinion.
