Pork Saltimbocca with Peas
Pork Saltimbocca with Peas is an elegant dish that combines bold flavors with rustic charm. Tender pork chops are layered with savory prosciutto, fragrant sage, and melted cheeses, creating a rich, irresistible harmony of tastes and textures.
The dish is elevated further with a silky white wine sauce, which perfectly complements the crispy prosciutto and delicate sage. Served alongside tender peas infused with salty, crispy prosciutto bits, this recipe offers a satisfying blend of comfort and sophistication.
Ideal for a special dinner or when you want to impress, Pork Saltimbocca with Peas is surprisingly simple to prepare. With just a few steps, you’ll create a restaurant-worthy meal that everyone will savor.
Pork Saltimbocca with Peas: Key Ingredients
- Boneless Pork Chops: The tender base of this dish, providing a juicy canvas for bold, layered flavors.
- Prosciutto: A savory, salty highlight that crisps to perfection and enhances every bite.
- Fontina and Parmesan Cheeses: A creamy, melty duo that brings richness and depth.
- Fresh Sage Leaves: Earthy and aromatic, these leaves add a delicate herbal note.
- Dry White Wine: Bright and tangy, it forms the backbone of the flavorful sauce.
- Frozen Peas: Sweet and tender, they bring balance and vibrant color to the plate.
Recipe Tips
- Achieving Perfect Browning
For beautifully browned pork chops, ensure the skillet is hot before adding the meat. Dredging in flour creates a golden crust, but shake off any excess to avoid clumping. Work in batches to maintain even cooking and prevent overcrowding. - Building a Rich Sauce
Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for a tangy, well-balanced sauce. Deglaze the skillet thoroughly to incorporate the caramelized bits left behind by the pork, ensuring a robust and flavorful base. - Cheese Melting Tip
For perfectly melted and bubbly cheese, arrange your broiler rack about six inches from the heat source. Keep a close eye on the broiling step, as the cheese can go from golden to overdone quickly.
What to Serve with Pork Saltimbocca with Peas
- Creamy Mashed Potatoes
The silky wine sauce pairs wonderfully with creamy mashed potatoes, offering a comforting contrast to the crispy prosciutto and rich cheeses. Their mild flavor allows the dish’s bold elements to shine. - Garlic Sautéed Spinach
For a light and vibrant accompaniment, sauté fresh spinach with garlic and olive oil. Its earthy notes balance the richness of the pork and cheese, adding a fresh, healthy touch to the plate. - Rustic Bread
Serve with warm, crusty bread to soak up the flavorful sauce. A hearty sourdough or Italian loaf works perfectly, adding texture and enhancing the meal’s rustic appeal.
FAQ
1. Can I substitute the pork chops?
Yes, boneless chicken breasts or veal cutlets work well in place of pork. Adjust the cooking time to ensure they don’t overcook.
2. What type of wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal. Avoid sweet wines, as they can overpower the savory flavors of the dish.
3. Can I prepare this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce and brown the pork in advance. Finish the broiling and peas just before serving for the best results.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the oven to maintain the pork’s tenderness.
Pork Saltimbocca with Peas
Ingredients
- 4 boneless center-cut pork chops ½ inch thick (approximately 5 ounces each)
- 3 tablespoons extra-virgin olive oil divided
- Kosher salt
- ½ cup all-purpose flour
- 1 large shallot finely minced
- 8 fresh sage leaves
- ½ cup dry white wine
- 1 ¼ cups low-sodium chicken broth divided
- 5 thin slices prosciutto approximately 3 ounces, with 1 slice finely chopped
- 1 cup grated fontina cheese approximately 2 ounces
- ¼ cup grated Parmesan cheese
- 1 10- ounce package frozen peas
Instructions
- Begin by preheating the broiler. Lightly season the pork chops with kosher salt. Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Working in batches to avoid overcrowding, coat the pork chops in the all-purpose flour, shaking off any excess. Place the dredged chops in the skillet and sear until golden on both sides, approximately 1 minute per side. Remove the cooked pork and set aside on a plate, reserving the unused flour for later.
- Lower the heat to medium and add the minced shallot to the skillet. Cook, stirring frequently, until softened, about 3 minutes. Increase the heat to medium-high and incorporate the sage leaves along with 2 teaspoons of the reserved flour. Stir until the mixture becomes aromatic and starts to sizzle, around 30 seconds. Deglaze the skillet by adding the white wine and bringing it to a boil. Reduce the wine by half, which should take about 2 minutes. Pour in 1 cup of the chicken broth and return to a boil, cooking until the sauce slightly thickens, approximately 2 minutes. Return the pork to the skillet, spooning the sauce over the meat. Place one slice of prosciutto atop each pork chop, followed by a sprinkling of the fontina and Parmesan cheeses. Broil for 1 to 2 minutes, or until the cheese is melted and bubbling.
- In a separate small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped prosciutto and sauté until crisp, about 1 to 2 minutes. Stir in the peas, the remaining ¼ cup of chicken broth, and ¼ teaspoon of salt. Cover the saucepan and cook until the peas are tender, roughly 5 minutes. Uncover and increase the heat to medium-high, allowing the liquid to reduce, which should take about 1 minute. Serve the peas alongside the prepared pork, drizzling the sauce generously over the dish.
