Pork Saltimboca

Though I eat a lot of fish, I never run out of ideas on how to prepare it. It is another story for fixing my husband meal. It is difficult to not fall in a rut when fixing his meals since his tastes are so limited. Today I decided to fix pork saltimboca, it is really easy, tasty and takes no time to prepare. You can also adapt this recipe to chicken and veal.

Ingredients: 1 boneless pork chop per person, 2 slices of very thin prosciutto or similar ham per pork chop, fresh sage, salt, pepper, 1/4 cup of broth, 1/4 cup of white wine, 1 tsbp of fresh lemon juice.

Place a pork chop in the middle of the roulpat. Fold the roulpat over and with the rolling-pin, “beat” the pork chop until it is thin and even throughout. Open the roulpat, sprinkle the pork chop with salt, pepper, and fresh sage or powdered sage. Place the 2 slices of prosciutto to cover the whole pork chop. Fold the pork chop and close it with a toothpick.

There are two ways you can cook those pork chops:

1. in the frying pan: Dust a little bit of flour over the pork chops. Melt 1 tsp of butter along 1 tsp of love oil in a frying pan and turn the heat up to sizzle. When the butter is sizzling, place the pork chop in the frying pan and cook for 2-3 minute on each side. Repeat the process for each pork chops. Place the pork chops on a plate and cover them with an aluminium foil to keep them warm.

2. Place the pork chops on a silpat. With a pastry brush, brush a little of olive oil and sprinkle the top with salt and pepper. Cook for 8 minutes at 375.

To prepare the sauce, you can deglaze the saucepan used earlier. In any case, melt 1 tsbp of butter and when the butter is sizzling, add 1/4 cup of broth, 1/4 cup of white wine, 1 tsp of lemon juice. Bring the mixture to boil and let it cook until it is reduced to a 1/3. Season with salt and pepper. You may even add a dash of sugar to get rid of the tartness of the lemon juice.

To serve, place the pork chop on a plate over fresh pasta and drizzle some of that sauce over it. I served the pork chops with oven roasted baby bok choy.

Bon Appetit and Happy Cooking!!!