When I saw this on Bon Appetit, I knew it was one of those recipes I had to make.
The pork picks up a slight sweetness from the wine, and the prosciutto adds a nice saltiness. The onions and the potatoes char perfectly.
I'll be saving this one for that supper club we keep talking about starting, some day.
2 - Thick cut pork chops (At least 1 inch)
1 1/2 dry white wine
2 onions, thickly sliced
1 lb. Yukon gold potatoes, thinly sliced
1/4 cup chopped fresh sage
Salt and Pepper
6 pieces prosciutto
Pierce the pork chops with a fork and soak in wine while you prepare and cook the potatoes and onions.
Preheat the oven to 450 degrees.
While the pork is soaking, toss the onions, with olive oil, salt and pepper and spread out on a parchment lined baking sheet. Toss the potatoes and sage with olive oil, salt and pepper, and layer them in with the onions.
Roast the onions and potatoes until they start to brown - about 20 minutes.
When they're brown, remove from the oven and place the raw pork on the potatoes. Place three pieces of prosciutto on each pork chop.
Roast for about 10-15 minutes - until the center is cooked to 135 degrees.
Remove from the oven, and serve the pork chop over the onions and potatoes.