Pork Saltimbocca with Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Traditional saltimbocca is made with thin slices of pounded veal, but lean pork chops update the recipe and provide more flavor. The butternut overtones of fontina cheese are also a pleasant addition. Top with a whole sage leaf for a handsome presentation. Ingredients:
6 (4-ounce) boneless center-cut loin pork chops, trimmed |
6 very thin slices prosciutto (about 2 ounces) |
6 large fresh sage leaves |
1/3 cup (about 1 1/2 ounces) shredded fontina cheese |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
2 tablespoons all-purpose flour |
1 tablespoon olive oil |
1/2 cup dry white wine |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon thinly sliced fresh sage |
2 cups 2% reduced-fat milk |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 cup instant polenta |
1/2 teaspoon salt |
Directions:
1. To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Arrange 1 prosciutto slice over each chop; top with 1 sage leaf and about 1 tablespoon cheese. Fold chops in half to sandwich filling, and secure with wooden picks. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt. Place flour in a shallow dish; dredge stuffed chops in flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
3. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes). Add 1 cup broth; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in 1 tablespoon sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.
4. To prepare polenta, bring milk and 1 can broth to a boil. Gradually stir in polenta and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 2 minutes. Serve polenta immediately with chops and sauce.
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