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–+ servings

Pork Saltimbocca with Peas (Video)

Create a mouthwatering Pork Saltimbocca & Peas in just 35 minutes! Quick, flavorful, and perfect for busy evenings.
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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 629 kcal

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

You’ll want to adjust the time you cook your chops based on how thick they are, for example, with 1-inch thick bone-in pork chops, sear them 3-4 minutes per side, then bake them 5 minutes, or until internal temperature reaches 145°F/63°C.

Nutrition

Calories: 629kcalCarbohydrates: 26gProtein: 44gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 126mgSodium: 1195mgPotassium: 860mgFiber: 5gSugar: 5gVitamin A: 740IUVitamin C: 29mgCalcium: 174mgIron: 3mg
Keyword pork chops
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