Pork Saltimbocca with Polenta

Health score
19%
Pork Saltimbocca with Polenta
45 min.
6
432kcal

Suggestions


Indulge in a delightful culinary experience with our Pork Saltimbocca with Polenta, a dish that beautifully marries rich flavors and comforting textures. This Italian-inspired recipe is perfect for a cozy family dinner or an elegant lunch gathering, serving up to six people in just 45 minutes. Imagine tender pork chops, pounded to perfection and filled with savory prosciutto, fresh sage, and melted fontina cheese, all enveloped in a delicate, golden crust. Each bite is a harmonious blend of salty, savory, and aromatic notes that will transport your taste buds straight to the heart of Italy.

Complementing the succulent pork is a creamy polenta, made with 2% reduced-fat milk and seasoned to perfection. This dish not only satisfies your hunger but also offers a comforting warmth that makes it ideal for any occasion. The addition of a white wine reduction sauce elevates the dish, adding a touch of sophistication and depth to the overall flavor profile.

Whether you're a seasoned home cook or a culinary novice, this Pork Saltimbocca with Polenta is sure to impress. Gather your loved ones around the table and enjoy a meal that is as pleasing to the eye as it is to the palate. Get ready to savor every moment of this delicious dining experience!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.5 cup wine dry white
  • cup fat-skimmed beef broth fat-free
  • 14 ounce fat-skimmed beef broth fat-free canned
  • tablespoons flour all-purpose
  • 1.5 ounces fontina shredded
  • tablespoon sage fresh thinly sliced
  • large sage fresh
  • cups milk 2% reduced-fat
  • tablespoon olive oil 
  • cup polenta instant
  • 24 ounce pork loin chops boneless trimmed
  • ounces pancetta very thin
  • 0.1 teaspoon salt 
  • 0.5 teaspoon salt 

Equipment

  • frying pan
  • plastic wrap
  • rolling pin
  • meat tenderizer

Directions

  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.
  2. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt.
  3. Place flour in a shallow dish; dredge stuffed chops in flour.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Add chops; cook 3 minutes on each side or until done.
  6. Remove from pan; cover and keep warm.
  7. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes).
  8. 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.
  9. 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.
  10. Serve polenta immediately with chops and sauce.

Nutrition Facts

Calories432kcal
Protein32.51%
Fat40.22%
Carbs27.27%

Properties

Glycemic Index
24.83
Glycemic Load
1.5
Inflammation Score
-4
Nutrition Score
23.32434773186%

Flavonoids

Malvidin
0.01mg
Catechin
0.15mg
Epicatechin
0.11mg
Hesperetin
0.08mg
Naringenin
0.08mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:432.4kcal
21.62%
Fat:18.29g
28.14%
Saturated Fat:6.78g
42.39%
Carbohydrates:27.9g
9.3%
Net Carbohydrates:27.32g
9.93%
Sugar:4.62g
5.13%
Cholesterol:96.73mg
32.24%
Sodium:879.62mg
38.24%
Alcohol:2.06g
100%
Alcohol %:0.71%
100%
Protein:33.26g
66.52%
Copper:3.27mg
163.68%
Selenium:50.09µg
71.56%
Vitamin B1:0.88mg
58.68%
Vitamin B3:10.59mg
52.95%
Vitamin B6:0.95mg
47.45%
Phosphorus:404.38mg
40.44%
Vitamin B2:0.43mg
25.1%
Vitamin B12:1.39µg
23.2%
Potassium:646.35mg
18.47%
Zinc:2.69mg
17.91%
Calcium:156.02mg
15.6%
Vitamin B5:1.46mg
14.62%
Magnesium:52.93mg
13.23%
Manganese:0.22mg
10.79%
Iron:1.36mg
7.54%
Vitamin A:210.15IU
4.2%
Vitamin E:0.57mg
3.79%
Vitamin D:0.53µg
3.56%
Folate:11.51µg
2.88%
Fiber:0.59g
2.35%
Vitamin K:2.05µg
1.95%
Source:My Recipes