Pork Saltimbocca with Polenta

Pork Saltimbocca with Polenta
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 6 very thin slices prosciutto (about 2 ounces)
  • ½ cup dry white wine
  • ½ teaspoon salt
  • Polenta:
  • 2 tablespoons all-purpose flour
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • Pork:
  • + 10 more ingredients
    • 1/3 cup (about 1 1/2 ounces) shredded fontina cheese
    • 1/8 teaspoon salt
    • 6 (4-ounce) boneless center-cut loin pork chops, trimmed
    • 1 tablespoon thinly sliced fresh sage
    • 1 tablespoon olive oil
    • 1 cup fat-free, less-sodium chicken broth
    • 2 cups 2% reduced-fat milk
    • ¼ teaspoon freshly ground black pepper
    • 1 cup instant polenta
    • 6 large fresh sage leaves

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 wood...

View full recipe at My Recipes

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