Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

Bruce Aidells
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

404 calories; calories from fat 30%; fat 13.3g; saturated fat 5.3g; mono fat 6g; poly fat 1g; protein 34.9g; carbohydrates 30.8g; fiber 2.8g; cholesterol 85mg; iron 1.6mg; sodium 733mg; calcium 172mg.
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