SPRING WEEKNIGHT : Pork Saltimbocca with Peas

Pork Saltimbocca with Peas


  • 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each)
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup all-purpose flour
  • 1 large shallot, finely chopped
  • 8 fresh sage leaves
  • 1/2 cup dry white wine
  • 1 1/4 cups low-sodium chicken broth
  • 5 thin slices prosciutto (about 3 ounces), 1 slice chopped
  • 1 cup grated fontina cheese (about 2 ounces)
  • 1/4 cup grated parmesan cheese
  • 1 10-ounce package frozen peas


  1. Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate.
  2. Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes.
  3. Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.
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