Roasted Pork Chops With Prosciutto And Swiss

Name: Roasted Pork Chops With Prosciutto And Swiss
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp olive oil, divided; 4 boneless pork chops, about ¾" thick; 12 oz green beans; 2 tbsp Dijon mustard; 4 slices prosciutto; 6 slices swiss cheese; 1 lemon, cut into wedges

These roasted pork chops are topped with prosciutto and melted Swiss cheese, then paired with tangy lemon-dressed green beans for a balanced, restaurant-quality French-inspired dinner.

🌍French 🏷️Croque monsieur 🏷️Pork chops 🏷️Prosciutto 🏷️Swiss cheese 🏷️Green beans

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 tbsp olive oil, divided
4 boneless pork chops, about ¾" thick
12 oz green beans
2 tbsp Dijon mustard
4 slices prosciutto
6 slices swiss cheese
1 lemon, cut into wedges

7 Ingredients

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Instructions

1
Drizzle pork chops all over with 1 tbsp oil, season with salt and pepper, and place in a Suvie pan. Drizzle green beans with remaining 1 tbsp oil, season with salt and pepper, and place in another Suvie pan. Load the green beans into the bottom of your Suvie and load the pork chops into the top zone of Suvie, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Roast at 400°F for 10 minutes; Top Zone: Roast at 400°F for 25 minutes
2
After the cook, remove pans from Suvie. Spread ½ tablespoon Dijon mustard on each pork chop, followed by one slice of prosciutto. Lay the cheese evenly over all four pork chops. Stir green beans. Return both pans to Suvie.
3
Broil pork chops and green beans for 5 minutes until the cheese is bubbly and green beans are fragrant. Remove pans from Suvie and divide pork chops and green beans between plates. Top pork chops with freshly ground black pepper and squeeze lemon wedges over green beans.

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Tips & Notes

Pro tips

Pat pork chops dry with paper towels before cooking to encourage browning and prevent the prosciutto and cheese from steaming.
Layer prosciutto first, then Swiss cheese on top, so the cheese melts and adheres to the meat as it roasts.
Roast at 400°F for even cooking; boneless chops cook quickly and benefit from higher heat to develop a golden exterior.
Toss green beans with lemon juice while they're still warm to maximize flavor absorption.

Substitutions

Swiss cheese → Gruyère or Emmental (sharper, nuttier flavor)
Prosciutto → Serrano ham or smoked bacon (different salt and smoke profile)
Dijon mustard → whole-grain mustard (more texture, milder tang)
Green beans → asparagus or broccolini (same lemon dressing works)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven for 8–10 minutes to avoid drying out.

Common Questions

How do I know when pork chops are done?

Roast until the internal temperature reaches 145°F (63°C) at the thickest part. The meat will be slightly pink and juicy, not gray or dry.

Can I prepare these pork chops ahead of time?

Yes, assemble the pork chops with prosciutto and cheese up to 4 hours ahead, cover, and refrigerate. Add 2–3 minutes to roasting time if starting from cold.