Pork Chops Saltimbocca Recipes

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PORK CHOPS SALTIMBOCCA WITH SAUTéED SPINACH



Pork Chops Saltimbocca with Sautéed Spinach image

Provided by Gina Marie Miraglia Eriquez

Categories     Roast     Sauté     Quick & Easy     Father's Day     Dinner     Pork Chop     Spinach     Prosciutto     Fontina     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 9

2 (1-inch-thick) center-cut rib pork chops
2 sage leaves, finely chopped
2 very thin slices Italian Fontina
2 thin slices prosciutto (1 ounce)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (10-ounces) bag fresh spinach, stems discarded
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
  • Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
  • While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
  • Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
  • Serve pork with spinach.

PORK SALTIMBOCCA



Pork Saltimbocca image

Saltimbocca, meaning "to jump in the mouth" in Italian is traditionally made with thin cutlets of veal, pork chops however work just as well. Rich in flavor this dish can be served as a main course or as lighter fare depending upon the size of pork chop you use. Very quick and simple to make, and near impossible to mess up, this dish will woo guests with its rich flavor and savory aroma.

Provided by moosecombat

Categories     Pork

Time 25m

Yield 3-6 serving(s)

Number Of Ingredients 9

6 thin pork chops, trimmed of excess fat
6 slices prosciutto
1/2 lemon
2 garlic cloves, finely minced
2 tablespoons chopped fresh sage
1/4 cup vermouth or 1/4 cup dry white wine
1/2 cup chicken stock
3 tablespoons butter
black pepper

Steps:

  • Wrap each pork chop in a strip of prosciutto and press flat until the prosciutto sticks. Generously grind pepper on both sides of the prosciutto wrapped pork chop.
  • Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. Cook for 2 minutes (or more, depending upon thickness) on each side and remove to a plate. The prosciutto should be golden brown and slightly crispy.
  • Pour the vermouth into the skillet used to cook the pork chops, scrape the brown bits off the bottom of the pan and let the vermouth reduce to about 1/2 the original amount. Add the chicken stock, sage, garlic, and juice from the lemon, along with a few grinds of pepper. Let the sauce reduce to half then add the last tablespoon of butter , add the pork chops till coated in sauce.

Nutrition Facts : Calories 802.8, Fat 48.1, SaturatedFat 19.4, Cholesterol 306.4, Sodium 378.2, Carbohydrate 3.8, Fiber 0.8, Sugar 0.9, Protein 83.9

PORK SALTIMBOCCA



Pork Saltimbocca image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

PORK SALTIMBOCCA



Pork Saltimbocca image

The classic Roman dish uses veal. It is wonderful. This version with nice lean pork is also very tasty. This is also very fast to make and quite elegant

Provided by conniecooks

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs slice boneless pork loin, trimmed of all fat, cut into 6 1/2 inches thick
6 slices prosciutto (thin slices)
6 large fresh sage leaves
1 teaspoon dried sage
salt & freshly ground black pepper
2 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon minced garlic
1/4 lb thinly sliced mushroom
1/2 cup chicken stock

Steps:

  • Using the flat side of a meat mallet gently pound pork slices between two pieces of plastic wrap. They should be 1/4 inch thick.
  • Cover each slice with a piece of prosciutto, 1 fresh sage leave, and a sprinkling of dried sage.
  • Fold each slice in half over prosciutto & herbs.
  • Secure with a tooth pick.
  • Season both sides with Salt and freshly ground pepper.
  • Heat oil in large heavy skillet.
  • Brown pork until lightly browned. 2 minutes per side.
  • Remove pork. Set aside. Keep warm.
  • Add wine, garlic, & mushrooms to skillet.
  • Bring to a boil, scraping brown bits up.
  • Cook 2 - 3 minutes until wine begins to reduce.
  • Add stock and continue to boil until sauce turns syrupy. Taste for Salt and freshly ground pepper.
  • Return saltimbocca to pan and warm through in sauce.

Nutrition Facts : Calories 292.8, Fat 19.1, SaturatedFat 5.7, Cholesterol 72, Sodium 87.4, Carbohydrate 2.1, Fiber 0.2, Sugar 0.9, Protein 23.5

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