Hello and a very happy Friday to you! If you can remember a few posts ago I talked about wanting to give Sean and I something new every week to keep it fresh in the kitchen. Well week two and I have managed to do that again, this week with another Clean Eating Magazine recipe called Pork Saltimbocca. Apparently this recipe has it’s roots in Rome, but when I think of Italy I think of PASTA! Also that is a picture of my actual food, taken a few seconds before I dug in, the recipe doesn’t call for a vegetable but just eating pork and potatoes doesn’t seem as nutritious as it could be so I thew some baked summer squash in there. Side note, careful with the red pepper flakes on the squash! That was some of the spiciest squash I’ve ever had.
Just to be fully transparent this is not my recipe (if you didn’t get that already from me referencing Clean Eating Magazine) it is 100% their recipe. I did nothing to change it besides the cook time because my chops were bigger than theirs.
- 1 1/2 LBs Russet Potatoes, peeled and cut into 1 1/2 inch chunks
- 4 5oz Boneless Pork Chops, about 3/4 inch
- 4 Thin Slices Prosciutto
- 5 TBS Fresh Sage Chopped
- Ground Pepper
- 1/2 Cup Dry White Wine (I didn’t have any so I used cooking Sherry and it worked just fine)
- 1/3 Cup Chicken Broth
- 2 Tsp Flour plus some on a plate to dredge your chops in
- 3/4 Cup Buttermilk (couldn’t find any at the store so I used some Greek Yogurt and milk instead)
- 1 TB Olive Oil
In a medium sauce pan cover potatoes with cold water by 1 inch and bring to a boil. Reduce to a simmer and cook until very tender, about 12-15 minutes. Meanwhile, butterfly pork chops: Cut each chop horizontally, leaving one side attached and then opening like a book. Arrange 1 slice of prosciutto on half of each butterflied chop, folding prosciutto to fit and then sprinkle with 1 1/2 tsp sage. Fold chops back together, enclosing fillings. They said if you need to close with a toothpick that is fine. I found I had no issue keeping it closed but it could also be the size of my chops. Sprinkle chops with salt and pepper. In a small bowl combine wine, broth and 2 tsp of flour. Prepare a plate with flour to dredge pork chops. Set both the liquid mixture, the pork and the plate of flour aside.
Put skillet on medium heat with olive oil to heat up, while that is heating drain potatoes and return to pot. Add buttermilk, salt to taste and 1 TB of sage and mash until you get the consistency you want. I like my potatoes super whipped, Sean likes his chunky almost like a baked potato, we compromise for whipped with chunks in it. Set aside potatoes either in warming oven or cover and keep warm. Once skillet is heated dredge chops in flour and place in skillet and cook for about 6 minutes turning half way carefully with tongs to keep the filling inside. My cook time was vastly different, I did 10 minutes each side since my chops were so big. The great thing is you can see the middle of the chop since you butterflied it, so you know when a good time to flip is. Also you are cooking on medium heat so you don’t risk burning the chop. Once chops are fully cooked on both sides remove them to a plate and return pan to stove top adding the broth/wine mixture and the remaining sage whisking up the pan drippings and the brown bits into a pan sauce which will start to thicken. The recipe said 30 seconds but I think mine took a few minutes to get to the consistency I wanted and to make sure all the booze flavor was cooked out, again all about preference.
Serve chops with some potatoes and pan sauce over the top.
*This is not my recipe, it is from the Clean Eating Magazine May 2015