Best Pork Saltimbocca With Mozzarella Recipes

PORK SALTIMBOCCA WITH PEAS

Steps:

• Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook 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 cheeses. Broil until bubbling, 1 to 2 minutes.
• 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; 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.

PORK CHOPS SALTIMBOCCA

Steps:

• Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges.