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
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.