Pork Saltimbocca with Polenta

By Shash

Nutritional Information

Calories:
404 (30% from fat)
Fat:
13.3g (sat 5.3g,mono 6g,poly 1g)
Protein:
34.9g
Carbohydrate:
30.8g
Fiber:
2.8g
Cholesterol:
85mg
Iron:
1.6mg
Sodium:
733mg
Calcium:
172mg

Ingredients

• * Pork:
• 6 * 6 (4-ounce) boneless center-cut loin pork chops, trimmed
• 6 * 6 very thin slices prosciutto (about 2 ounces)
• 6 * 6 large fresh sage leaves
• 1/3 * 1/3 cup (about 1 1/2 ounces) shredded fontina cheese
• 1/4 * 1/4 teaspoon freshly ground black pepper
• 1/8 * 1/8 teaspoon salt
• 2 * 2 tablespoons all-purpose flour
• 1 * 1 tablespoon olive oil
• 1/2 * 1/2 cup dry white wine
• 1 * 1 cup fat-free, less-sodium chicken broth
• 1 * 1 tablespoon thinly sliced fresh sage
• *
• Polenta:
• 2 * 2 cups 2% reduced-fat milk
• 1 * 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 * 1 cup instant polenta
• 1/2 * 1/2 teaspoon salt

Details

Servings 6

Preparation

Step 1

To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Arrange 1 prosciutto slice over each chop; top with 1 sage leaf and about 1 tablespoon cheese. Fold chops in half to sandwich filling, and secure with wooden picks. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt. Place flour in a shallow dish; dredge stuffed chops in flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.

Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes). Add 1 cup broth; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in 1 tablespoon sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.

To prepare polenta, bring milk and 1 can broth to a boil. Gradually stir in polenta and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 2 minutes. Serve polenta immediately with chops and sauce.