Ingredients with Measurements:
- 4 boneless pork chops (about 1 inch thick)
- 4 thin slices of prosciutto
- 8 fresh sage leaves
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1/4 cup chicken broth
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
3. Place a slice of prosciutto on top of each pork chop, then place two sage leaves on top of the prosciutto.
4. Roll up each pork chop and secure with toothpicks.
5. In a shallow dish, mix together the flour, salt, and pepper.
6. Dredge each pork chop in the flour mixture, shaking off any excess.
7. In a large skillet over medium-high heat, melt the butter.
8. Add the pork chops to the skillet and cook for 3-4 minutes on each side, until browned.
9. Transfer the pork chops to a baking dish and bake in the preheated oven for 10-12 minutes, until cooked through.
10. Remove the pork chops from the oven and transfer to a serving platter.
11. In the same skillet used to cook the pork chops, add the white wine and chicken broth.
12. Cook over high heat, stirring constantly, until the sauce has reduced by half.
13. Pour the sauce over the pork chops and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 310
Fat: 16g
Saturated Fat: 7g
Cholesterol: 105mg
Sodium: 630mg
Carbohydrates: 5g
Protein: 32g
Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced ham or bacon.
- Instead of fresh sage leaves, you can use dried sage.
Variations:
- You can use chicken breasts instead of pork chops.
- Instead of white wine, you can use red wine or chicken broth.
- You can add sliced mushrooms to the sauce for extra flavor.
Tips and tricks:
- Make sure to pound the pork chops evenly so they cook evenly.
- Don't overcook the pork chops in the skillet, as they will continue to cook in the oven.
- Use toothpicks to secure the pork chops so they don't unravel while cooking.
Storage instructions:
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the pork chops on a large platter with the sauce drizzled over the top. Garnish with additional fresh sage leaves.
Garnishes:
Fresh sage leaves
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted potatoes
- Crusty bread
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled zucchini with Parmesan cheese
- Creamy polenta
Troubleshooting advice:
- If the pork chops are too thick, they may not cook through in the oven. Make sure to pound them evenly.
- If the sauce is too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F.
- Wash your hands and any surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Saltimbocca is a traditional Italian dish that typically consists of veal, prosciutto, and sage. This recipe uses pork chops instead of veal.
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve the pork chops with a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.
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Region: Italian