Pork Chops Saltimbocca
Pork Chops Saltimbocc If you have center-cut pork chops, juice of lemon, shallot, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course.
Instructions
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.
Photograph by Christopher Testani
Recommended wine: Pinot Noir, Chardonnay, Riesling
Pork Chops can be paired with Pinot Noir, Chardonnay, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Flowers Sea View Ridge Estate Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 67 dollars.
Flowers Sea View Ridge Estate Pinot Noir
Deep red color with a brick rim. Aromas are floral and fruit dominant consisting of raspberry and bing cherry with subtlehints of cedar, allspice and anise. The whole cluster element provides spiciness on the palate with smooth texture andhints of minerality that leads to an acid-driven lingering finish.