Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Saltimbocca With Spinach
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 657
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 1 g
- Protein
- 48 g
- Cholesterol
- 136 mg
- Sodium
- 1122 mg
In Italian, "saltimbocca" translates to “jump in your mouth,” which alludes to the bright burst of flavors you’ll experience from the first bite. It’s traditionally made with veal cutlets, but boneless pork loin chops are an affordable weeknight stand-in. The savory prosciutto-wrapped cutlets are bathed in a quick white wine butter sauce and served with a simple mound of garlicky spinach on the side, making for an easy but elegant meal.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 657
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 1 g
- Protein
- 48 g
- Cholesterol
- 136 mg
- Sodium
- 1122 mg
Ingredients
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Directions
- Season the pork lightly with salt and pepper. Top each piece with 2 sage leaves, spaced a bit apart, then wrap with a slice of prosciutto, pressing to adhere. Put the flour in a wide bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 4 pork chops in flour, tapping off the excess. Add to the skillet, sage-side down, and cook until lightly browned, 2 minutes. Flip and cook 2 more minutes. Remove to a plate. Repeat with the remaining pork and flour, reserving the leftover flour.
- In the same skillet, melt 1 tablespoon butter over medium-high heat. Sprinkle with 2 teaspoons of the reserved flour, stirring. Add the wine and simmer until reduced by half, about 2 minutes. Add the chicken broth, bring to a simmer and cook until it’s reduced by half, about 3 minutes. Add the pork in the last minute of cooking and cover to keep warm.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds. Add the spinach in batches, letting it wilt before adding more; season with salt and pepper. Cook until the juices reduce, about 3 minutes.
- Divide the pork and spinach among plates. Whisk the parsley and 2 tablespoons cold butter into the pan sauce; season with salt. Spoon over the pork.
