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Create a mouthwatering Pork Saltimbocca & Peas in just 35 minutes! Quick, flavorful, and perfect for busy evenings. I found this on the Food Network, and it was easy enough to make on a weeknight! Of course, you’ll want to adjust the time you cook your chops based on how thick they are, but if you get them ½-inch thick, dinner’s ready in a flash!
For this recipe, I used my 12″ (30-cm) Signature Nonstick Skillet:
A Sauté Pan for Family-Sized Meals
This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!
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We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!
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- 4¼-qt. (4-L) capacity
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- Made without PFOA
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Let’s jump right in!
Ingredients
- 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each)
- Kosher salt
- 3 tablespoons olive oil, divided
- 1/2 cup all-purpose flour
- 1 large shallot, finely chopped
- 8 fresh sage leaves
- 1/2 cup dry white wine
- 1 1/4 cups low-sodium chicken broth, divided
- 3 ounces prosciutto about 5 thin slices, with 1 slice chopped
- 2 ounces fontina cheese (grated, about 1 cup)
- 1/4 cup grated Parmesan cheese
- 10 ounces frozen peas
Instructions
Preheat oven to 400°F/200⁰C. Use the Food Chopper to chop shallots.
Season the pork with salt. Heat 2 tablespoons of olive oil 12″ (30-cm) Signature Nonstick Skillet over medium-high heat.
Use the Coating Trays to dredge the pork in the flour and add to the skillet; reserve the flour.
Sear pork until browned, 1 minute per side. Transfer to a plate.
Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes.
Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds.
Add the wine; bring to a boil. Cook until reduced by half, 2 minutes.
Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the fontina and Parmesan. Remove the handle from the skillet, and bake until cheese is melting, 1 to 2 minutes.
For the Peas
Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes.
Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover and cook until the peas are tender, 5 minutes.
Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Pork Saltimbocca with Peas (Video)
Equipment
Ingredients
Ingredients
- 4 boneless center-cut pork chops 1/2 inch thick; 5 ounces each
- 1 ¼ tsp Kosher salt divided
- 3 tbsp olive oil divided
- ½ cup all-purpose flour
- 1 large shallot finely chopped
- 8 fresh sage leaves
- ½ cup dry white wine
- 1 ¼ cups low-sodium chicken broth divided
- 3 ounces prosciutto about 5 thin slices with1 slice chopped
- 2 ounces Fontina cheese grated, about 1 cup
- ¼ cup Parmesan cheese grated
- 10 ounces frozen peas
Instructions
Instructions
- Preheat oven to 400°F/200⁰C. Use the Food Chopper to chop shallots.1 large shallot
- Season the pork with salt. Heat 2 tablespoons of olive oil 12" (30-cm) Signature Nonstick Skillet over medium-high heat.3 tbsp olive oil
- Use the Coating Trays to dredge the pork in the flour and add to the skillet; reserve the flour.4 boneless center-cut pork chops, 1 ¼ tsp Kosher salt, 1/2 cup all-purpose flour
- Sear pork until browned, 1 minute per side. Transfer to a plate.4 boneless center-cut pork chops
- Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes.1 large shallot
- Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds.8 fresh sage leaves, 1/2 cup all-purpose flour
- Add the wine; bring to a boil. Cook until reduced by half, 2 minutes.1/2 cup dry white wine
- Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the fontina and Parmesan. Remove the handle from the skillet, and bake until cheese is melting, 1 to 2 minutes.1 1/4 cups low-sodium chicken broth, 3 ounces prosciutto, 2 ounces Fontina cheese, 1/4 cup Parmesan cheese
For the Peas
- Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes.3 tbsp olive oil
- Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover and cook until the peas are tender, 5 minutes.10 ounces frozen peas
- Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.1 1/4 cups low-sodium chicken broth, 1 ¼ tsp Kosher salt
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
