pork saltimbocca with creamy polenta


I am so excited to share this recipe with you that is outrageously delicious, bursting with flavor and just mind-boggling wonderful . . . it is literally Italian nirvana on a plate!

I’m not kidding anyone here, this is as good as it gets at 510 calories! Taste plus the helpful assistance to keep us from packing on additional flab on our bodies sure works for me!

This entree’ Pork Saltimbocca with Creamy Polenta is COMPANY WORTHY, yet family-friendly at the same time!

PLUS, you can make this in a snap-of-a-finger-time! Gotta love that, especially if you’re like me and have a full-time job or if you’ve got family responsibilities to juggle!

pork saltimbocca with creamy polenta

What You Need:

  • For the Pork:
  • 6 (4-ounce) boneless center-cut loin pork chops, trimmed of any fat
  • 6 very thin slices prosciutto (I doubled this)
  • 6 large fresh sage leaves
  • 12 thin slices of 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
  • Freshly grated sea salt and black pepper
  • For the Polenta:
  • 2 cups 2% reduced-fat milk
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup instant polenta or stone-ground corn meal
  • 1/2 teaspoon salt


  • To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
  • Arrange several prosciutto slices over each chop.
  • Top each pork chop 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 olive 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 in a 350 degree heated oven.
  • 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.
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This recipe will leave your guests saying “I can’t talk right now, I’m enjoying this blissful flavor!” SERIOUSLY!

This recipe is quite simply INSANELY delicious! And I do mean mean INSANE!

For the most part, I take no credit for this recipe’s incredible taste, but I did make a few personal adjustments that contributed to making the flavor blow over the top! For instance, I was not impressed with the quality of the prosciutto offered in my local market, so I really amped up the prosciutto to compensate for the weakness in flavor of the prosciutto that was available. This certainly proved to be worth the enhancement!

I also used corn meal instead of instant polenta (because corn meal and polenta are truly the exact same thing . . . one just has an Italian name! Corn meal is corn meal, but stone-ground corn meal is a completely different texture altogether!) NOTE: the original recipe calls for instant polenta with a cooking time of 2 minutes. However, if you choose to use regular yellow corn meal instead, as I did, you will need to cook it for 20 – 30 minutes while constantly stirring. ALSO ADD another 1/2 cup of heavy cream! I cheated and added that to make it super extra creamy!

I also added a little bit more Fontina cheese to the recipe. It worked and that’s all that matters to my family’s discriminating taste buds.

The theme for this month’s Cooking Light Virtual Supper Club is “Deceptively Easy Gourmet”.

Trust me, you will deceive anyone who tastes this Pork Saltimbocca with Creamy Polenta into believing that you spent hours in the kitchen when in fact you only spent an hour and a half MAX! There is simply nothing not to love about his recipe! We can still enjoy the delights of eating well while at the same time eating with an orientation for better health and well-being!

Cheers and salute’!

Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

Thank you so much for stopping by my blog today! If you’ve enjoyed this post, please consider leaving a comment and subscribing to my blog to receive e-mail notices of any new posts and recipes! I would love to follow your site back as well!

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  1. I bow to your description of this dish Roz. It does sound delicious. Can you believe though that I have never had polenta not made it in my own kitchen. Of course this needs to change, and soon.
    bellini recently posted..Liberated Free Form Lasagna with Arugula-Basil Pesto and Roasted Tomato Sauce For TwoMy Profile

  2. Darn! I thought I had dinner figured out for the next week. Oh my, oh my – how sweet and wnderful this is.
    Claudia recently posted..An Italian EasterMy Profile

  3. OK, I’m sold. You had me at, “I can’t talk right now I’m enjoying this blissful flavor!”
    I WILL be making this!
    Marie recently posted..Spring Vegetable Frittata with BrieMy Profile

  4. Well now I know how I’m going to use up that prosciutto in my fridge. Pork chops and polenta here I come. This does look insanely delicious.
    Ciao Chow Linda recently posted..Rana PastificioMy Profile

  5. that definitely sounds like a great dish! I’m a sucker for anything with polenta!
    Joanne recently posted..Recipe: White Chocolate Blondies #LeftoversClubMy Profile

  6. This looks wonderful and since my mom has been under the weather, I am the cook these days. I think she would really enjoy this meal big time!!

    Did you ever use that olive oil from Savory Pantry?

    Thanx Roz !!
    rosemary recently posted..Photo Gallery Thursday ” Le Pain Quotidien”My Profile

  7. Looks hearty and delicious!
    Angie@Angie’s Recipes recently posted..Sesame Tofu Salad with Ginger VinaigretteMy Profile

  8. I would be speechless because I wouldn’t stop eating this to speak :)
    Sam @ My Carolina Kitchen recently posted..Moroccan Chicken StewMy Profile

  9. Roz, no kidding – this mirrors my all-time favorite Italian dish … veal saltimbocca … the pork substitute is so much more affordable and oh my gosh, such a genius move on your part! Thank you for posting this dish to the ‘easy gourmet’ dinner party! Total yum!
    Susan recently posted..Deceptively Easy Gourmet – A Ham, Corn and Cheese SouffléMy Profile

  10. This sounds so delicious! This is truly gourmet and like Susan says, so much less expensive than veal.
    Sarah Galvin (All Our Fingers in the Pie) recently posted..Virtual Supper Club – Deceptively Easy GourmetMy Profile

  11. MMMM – I LOVE saltimbocca – I think we ate it 5 or 6times when we were in Rome last December. I must give this version a try.
    Jerry recently posted..Easter SundayMy Profile

  12. That dish looks mighty delicious! So comforting and tasty. I love everything about it.



  13. “outrageously delicious, bursting with flavor and just mind-boggling wonderful” – I’m going to crawl out on a limb here and guess this means you liked it :-) and I’d miss out on a great culinary experience if I don’t try it – it’s on the list. It looks very good as well, especially the sauce covered polenta.
    Larry recently posted..Southwestern Pork and Poblano Stew Ala MaryMy Profile

  14. Wow, Roz, how could I not try this after your glowing post. I love dishes like this and just know it will be wonderful with a nice cheesy polenta. I have some pork cutlets in the freezer that have been waiting for this recipe. Thanks for sharing.
    Cathy at Wives with Knives recently posted..Vietnamese Sticky Chicken with Daikon and Carrot Slaw ~ A Guest Post for The Cafe Sucre FarineMy Profile

  15. OK, you sold me Roz. I am pinning this recipe and making it very soon. I love the meats and all of seasonings in it too… sounds like a serious winner.
    Diane Balch recently posted..Slow Cooker Pork a la Normande #Foodie FridayMy Profile

  16. Just wanted you to know that your recipe is being featured today on foodie friday. I will be pinning and tweeting it this week too. Thank you again for being party of our linky.
    Diane Balch recently posted..Bacon & Egg Asparagus Spaghetti #Foodie FridayMy Profile

  17. Dawn Williams says:

    I made this for dinner last weekend. All I can say is, WOW! My husband and 13 year old daughter were both impressed. This recipe is definitely a keeper!

    • Dawn,

      Thank you so much for your ultimate compliment! I am so happy that you enjoyed it! My husband almost fought over a second helping with me! It’s now a family favorite! Thank you again!

      Have a lovely evening Dawn,

  18. This looks so fabulous! I love the combination of sage and pork!
    Mary Frances recently posted..Carrot Ginger Soup – Perfect to Start New Year’s Eve DinnerMy Profile

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