Directions

1. Prep the pork chops: Working one at a time, place the pork chops between 2 pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork chops to 1/2-inch thickness. Add the flour to a shallow dish or large plate for dredging, seasoning with 1 teaspoon kosher salt & ground black pepper to taste. Dredge both sides of the pork cutlets in the flour mixture, shaking off any excess flour. Set aside. Dredging pork chop in flour on a small black plate.
2. Sear the pork chops: Add the olive oil to a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmery & hot, carefully add the dredged pork cutlets to the skillet. Work in batches, as needed, to avoid over-crowding the pan. Sear the pork 3-4 minutes per side, until deeply browned. Transfer to a plate & set aside. Reduce the heat to medium. Browned pork chops and crispy prosciutto in a large gray Staub skillet.
3. Crisp the prosciutto: Add the prosciutto to the skillet. Cook, stirring constantly, 2-3 minutes, until crisp. Transfer the prosciutto to a plate & set aside. Caramelized mushrooms garnished with fresh thyme in a large gray Staub skillet.