2 large potatoes, peeled and cut into thirds
sea salt and freshly ground black pepper
6 boneless porkchops
2 tablespoons dried sage
8 cloves garlic, peeled
4 slices prosciutto (can use thin ham slices)
4 tablespoons butter, finely diced
4 dried apricots
extra virgin olive oil
6 strips pancetta, each 1/2 inch thick (can use bacon)
Preheat the oven to 425˚F/200˚C
Put the potatoes in a pot of salted water and bring to a boil. Give potatoes 3 minutes then drain them and allow them to steam dry.
Put a tablespoon sage, 4 cloves garlic, prosciutto/ham, butter, apricots, salt and pepper to taste in the workbowl of a food processor. Process until all ingredients are finely chopped and pasty. Set aside.
Place a tablespoon of the sage mixture in the center of the boneless pork chop. Roll up and tie with a piece of kitchen string. Repeat. Roll each pork chop roll in the remaining tablespoon of sage. Set aside.
Slice pancetta or ham into thin pencil-size strips. Put them in a large roasting pan with potatoes and the remaining cloves of garlic. Drizzle with a little olive oil and put the pan in the oven.
Ten minutes later, put a frying pan on the burner and let it get very hot. Add a teaspoon olive oil and put in the seasoned pork chop rolls. Try for 10 minutes or until golden on all sides. Remove the pan of potatoes from the oven and nest the pork chop rolls on top. Return the pan to the oven for 10-15 minutes more. The internal temperature of the pork chops should reach 165˚F on an instant read thermometer. If not, heat some more. Remove pan from oven and serve.