Proscuitto-Wrapped Pork with Sage and Capers
By Chef Curtis Stone this recipe also in Rachael Rays magazine--Dan was coming out to dinner and got to take home the leftovers. The fresh sage leaves are a really nice touch so dont skip that step. We loved the flavors and the presentation was fabulous!!
4 boneless 1/2" thick pork chops (about 6 oz each)
1 t kosher salt
ground black pepper
4 slices of proscuitto ( I used 8 but in hindsight 4 would have been fine)
3 T EVOO , divided
12 sage leaves
2 T drained capers
1 T butter
Zest and Juice of 1 lemon
6 oz bag of baby spinach leaves
Heat oven to 300. Season pork with s/p and wrap a slice of prosciutto around each pork chop. (As you can see I used 2 slices on each)
Heat 2 T EVOO in a large frying pan and place pork chops ,cook until golden brown -about 2-3 minutes each side.
Turn and cook both sides
Transfer to a rimmed pan (or stone) Since my pork chops were partially still frozen I needed to put them into the oven to cook about another 10 minutes rather than just have them in there to keep warm while you complete the recipe.
Next add 1 T EVOO to same pan (or I used a second pan because of the frozen issue but kept my pork chop pan to cook spinach in --see later pic)
OK so you then over medium high heat cook your sage leaves for about a minute then remove them and put aside
In 'sage pan' whisk in capers, butter, lemon juice and zest.
This is what it looks like--you can put aside or put into serving dish.
Now I went back to my original pork pan and wilted my spinach in that pan
To plate service spinach with pork then top with sage and sauce ..this was really delicious and looked elegant!!
1 t kosher salt
ground black pepper
4 slices of proscuitto ( I used 8 but in hindsight 4 would have been fine)
3 T EVOO , divided
12 sage leaves
2 T drained capers
1 T butter
Zest and Juice of 1 lemon
6 oz bag of baby spinach leaves
Heat 2 T EVOO in a large frying pan and place pork chops ,cook until golden brown -about 2-3 minutes each side.
Turn and cook both sides
Transfer to a rimmed pan (or stone) Since my pork chops were partially still frozen I needed to put them into the oven to cook about another 10 minutes rather than just have them in there to keep warm while you complete the recipe.
Next add 1 T EVOO to same pan (or I used a second pan because of the frozen issue but kept my pork chop pan to cook spinach in --see later pic)
OK so you then over medium high heat cook your sage leaves for about a minute then remove them and put aside
In 'sage pan' whisk in capers, butter, lemon juice and zest.
Now I went back to my original pork pan and wilted my spinach in that pan
Comments
Post a Comment