Oh Me, Oh My: Pork Chops Saltimbocca

| August 5, 2009 | 5 Comments

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Whenever Gourmet magazine arrives, I skim it almost immediately. But the trouble with skimming is that you can totally miss something amazing. And delicious. And totally craveworthy.

That almost happened with this Pork Chops Saltimbocca with Sauteed Spinach recipe. I nearly passed it right on over. The title of the recipe didn’t catch my eye, and while the photo was alluring, it just didn’t stop me in my tracks. However, when I was flipping through this weekend, putting together a meal plan for the week, I stopped on this recipe. A few weeks ago, I picked up some beautiful bone-in pork chops and I really needed to eat them already. When I saw that this had prosciutto and fontina in it, I was hooked.

Oh my goodness, you need to make this recipe. It’s divine.

The pork cooks up with so much flavor bursting out every inch. It’s tender, salty and scrumptious. The smooth cheese melts, creating a wonderful, gooey and sharp center to the chop. And the sauce just brings a wonderful richness to the dish. We’ll be eating this again soon.

Heck, Shawn declared the dish restaurant quality — how much better can it get than that?

Pork Chops Saltimbocca
serves 2
Adapted slightly from Gourmet Magazine

2 (1-inch-thick) center-cut rib pork chops
4 sage leaves, finely chopped
2 1-ounce slices of Italian Fontina
4 thin slices prosciutto, divided
1 tablespoon olive oil, divided
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Preheat oven to 450°F and make sure that the rack is set in the middle of the oven.

Carefully pierce the pork chop on the side and create a pocket as large as you can. Divide the sage evenly between the pork chops, stuffing into the pocket. Stuff one slice of fontina and one slice of prosciutto into each chop and then season both sides of the chops with salt and pepper.

Add the olive oil to a 12-inch ovenproof skillet and heat over medium-high, until hot. Add the pork chops and cook for about two minutes, until the down-side is golden. Flip the chops and transfer the skillet to the oven. Cook for an additional 5-7 minutes, until cooked through. Immediately transfer the chops to a plate and set aside.

Meanwhile, chop the remaining two slices of prosciutto into small pieces and set aside.

Place the skillet on a warm burner and add the butter and lemon juice, whisking to scrape up the brown pieces at the bottom. Add the prosciutto bits and cook for 1-2 minutes until the bits are browned and slightly crispy. Spoon the sauce over the chops and serve immediately.

Category: pork

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

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  1. I’m the first to admit that I’m not a big pork chop fan, but your description of the recipe, especially the salt part, has my mouth watering … 11:41 pm … what’s a girl to do?

  2. Amy says:

    Oh me, oh my indeed.

    This recipe is similar to one that I adapted from Cooking Light. I can imagine how good it is. I’ve made saltimbocca with veal, chicken, and pork, and pork is definitely my favorite.

    My mouth is watering looking at that picture.

  3. patsyk says:

    don’t you just love when you get inspired from a new cooking magazine like that? and the results you got look like a restaurant quality meal (so drool-worthy!)!!!

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