Pork Saltimbocca With Polenta Recipe

Name: Pork Saltimbocca With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork:; 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; Polenta:; 2 cups 2% reduced-fat milk; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 cup instant polenta; 1/2 teaspoon salt

Servings: persons

Pork:
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
Polenta:
2 cups 2% reduced-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup instant polenta
1/2 teaspoon salt

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.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pork:, 6 (4-ounce) boneless center-cut loin pork chops, trimmed, 6 very thin slices prosciutto (about 2 ounces), 6 large fresh sage leaves, and more.

Yes, Pork Saltimbocca With Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Saltimbocca With Polenta

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