Name: Pork Saltimbocca
Prep time: 10 min
Cook time: 205 min
Total time: 35 min
Ingredients: 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each); to taste Kosher salt; 3 tablespoons olive oil (extra-virgin); ½ cup all-purpose flour; 1 large shallot (finely chopped); 8 sage leaves (fresh); ½ cup white wine (dry); 1¼ cups chicken broth (low-sodium); 3 oz bacon ( about 5 slices, cut slices in halves); 1 cup fontina cheese (grated, about 2 ounces); ¼ cup Parmesan cheese (grated )

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Tender pork chops are lightly floured, browned in a skillet, and finished with a savory sauce of shallots, fresh sage, and white wine. Each chop is topped with crispy bacon and melted Fontina and Parmesan, then finished under the broiler until bubbly and golden. It is an easy Italian-inspired dinner that comes together in about 35 minutes.

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Pork Saltimbocca

Course: Dinner, Main Courses

Cuisine: Italian

Prep Time: 10

Cook Time: 3 25

Total Time: 35

Servings:

Calories: 613.6kcal

Tender pork chops topped with bacon, melted Fontina and Parmesan, and finished with a savory white wine, shallot, and sage sauce. An easy Italian-inspired dinner that comes together in about 35 minutes.

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Ingredients

4 boneless center-cut pork chops 1/2 inch thick; 5 ounces each
to taste Kosher salt
3 tablespoons olive oil extra-virgin
½ cup all-purpose flour
1 large shallot finely chopped
8 sage leaves fresh
½ cup white wine dry
1¼ cups chicken broth low-sodium
3 oz bacon about 5 slices, cut slices in halves
1 cup fontina cheese grated, about 2 ounces
¼ cup Parmesan cheese grated

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Instructions

Preheat the broiler. 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, lightly dredge the pork chops in the flour, reserving the remaining flour. Add the pork to the skillet and cook for about 1 minute per side, until lightly browned. Transfer the pork to a plate.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil if needed. Add the shallot and cook, stirring, for about 3 minutes, until softened.
Increase the heat to medium-high. Add the sage leaves and 2 teaspoons of the reserved flour. Cook for about 30 seconds, until sizzling and fragrant.
Add the white wine and bring to a boil. Cook for about 2 minutes, or until the wine has reduced by half.
Add 1 cup of the chicken broth. Bring to a boil and cook for about 2 minutes, until the sauce has thickened slightly.
Return the pork chops to the skillet and bring the sauce back to a gentle simmer.
Place two bacon halves on top of each pork chop. Sprinkle the Fontina and Parmesan evenly over the chops.
Place the skillet under the broiler and cook for 1–2 minutes, until the cheese is melted, bubbling, and lightly browned. Watch closely so the cheese does not burn.
Serve immediately, spooning some of the pan sauce over each pork chop.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.