Tuesday, July 29, 2014

Pork Chops Saltimbocca

I often make veal saltimbocca, usually Emeril's recipe, but veal can be pricey.  When I came across this recipe in the Food Network Magazine, I was thrilled.  We always have pork chops on hand, thanks to my beloved Wagjag grocery deals so I had to try this one out.

It comes across as being quite a fancy meal, but is quite simple and quick to prepare.  As always, I love when recipes come with side dish suggestions, since it eliminates the need to go looking for what I will serve alongside the meal.

Enjoy!






Pork Chops Saltimbocca



4 pork chops
Salt & pepper
4 large sage leaves
8 slices prosciutto
3 T EVOO
4 slices provolone
1 lb baby spinach
Juice of 1 lemon
1/3 c chopped red onion
2/3 c chicken broth

Preheat oven to 425.  Season chops with salt & pepper.  Top each with a sage leaf, then wrip in 2 slices of prosciutto.  Heat 2 T EVOO in large skillet over medium-high.  Add chops, sage side down, and cook, turning once, 8-10 minutes.  Transfer to a baking sheet and roast 8 minutes.  Top each with a slice of cheese, roast 1-2 minutes more.  Meanwhile put spinach in a microwave-safe bowl, add 1 T EVOO, 1 T water and a pinch of salt.  Cover with plastic wrap and microwave until wilted, 3 minutes.  Drizzle with half of the lemon juice and season with salt & pepper.  Heat the same skillet already used over medium and add onion.  Cook, stirring, until soft, 3 minutes.  Add broth and simmer until reduced by half.  Stir in remaining lemon juice and season with salt & pepper.  Divide chops among plates, drizzle with sauce.  Serve with spinach and lemon wedges.

Per serving of 4:
583 calories
37g fat
16g carbs
5g fiber
48g protein