Pork Saltimbocca with Polenta

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 404
  • Calories from fat: 30%
  • Fat: 13.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 34.9g
  • Carbohydrate: 30.8g
  • Fiber: 2.8g
  • Cholesterol: 85mg
  • Iron: 1.6mg
  • Sodium: 733mg
  • Calcium: 172mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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