Top Recipes 2013

Pork Saltimbocca with

  • Author: Roz Corieri Paige | La Bella Vita Cucina



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

  1. 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.
  2. Arrange several prosciutto slices over each chop.
  3. Top each pork chop with 1 sage leaf and about 1 tablespoon cheese.
  4. Fold chops in half to sandwich filling, and secure with wooden picks.
  5. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt.
  6. Place flour in a shallow dish; dredge stuffed chops in flour.
  7. Heat olive oil in a large nonstick skillet over medium-high heat.
  8. Add chops; cook 3 minutes on each side or until done.
  9. Remove from pan; cover and keep warm in a 350 degree heated oven.
  10. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes).
  11. Add 1 cup broth; bring to a boil.
  12. Cook until reduced to 1/2 cup (about 5 minutes).
  13. Stir in 1 tablespoon sage.
  14. Reduce heat to medium.
  15. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.

To Prepare Polenta

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