Pork Saltimbocca with Polenta

Pork Saltimbocca with Polenta Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Traditional saltimbocca is made with thin slices of pounded veal, but lean pork chops update the recipe and provide more flavor. The butternut overtones of fontina cheese are also a pleasant addition. Top with a whole sage leaf for a handsome presentation.

Yield:

6 servings (serving size: 1 stuffed chop, about 4 teaspoons sauce, and 1/2 cup polenta)

Recipe from

Nutritional Information

Calories 404
Caloriesfromfat 30 %
Fat 13.3 g
Satfat 5.3 g
Monofat 6 g
Polyfat 1 g
Protein 34.9 g
Carbohydrate 30.8 g
Fiber 2.8 g
Cholesterol 85 mg
Iron 1.6 mg
Sodium 733 mg
Calcium 172 mg

Ingredients

Pork:
6 (4-ounce) boneless center-cut loin pork chops, trimmed
6 very thin slices prosciutto (about 2 ounces)
6 large fresh sage leaves
1/3 cup (about 1 1/2 ounces) shredded fontina cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 tablespoon thinly sliced fresh sage
Polenta:
2 cups 2% reduced-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup instant polenta
1/2 teaspoon salt

Preparation

To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Arrange 1 prosciutto slice over each chop; top with 1 sage leaf and about 1 tablespoon cheese. Fold chops in half to sandwich filling, and secure with wooden picks. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt. Place flour in a shallow dish; dredge stuffed chops in flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.

Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes). Add 1 cup broth; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in 1 tablespoon sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.

To prepare polenta, bring milk and 1 can broth to a boil. Gradually stir in polenta and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 2 minutes. Serve polenta immediately with chops and sauce.

Note:

Bruce Aidells,

November 2003
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