If, like Samuel L. Jackson’s character in Pulp Fiction, you don’t “dig on swine,” I feel sorry for you. I’m with John Travolta’s character, “Pork chops are gooood. Bacon is goooood.”
The only better thing than pork, is pork with pork. As in pork scallopine Saltimbocca. It’s a boneless pork loin chop pounded good and thin, then topped with sage leaves and prosciutto. Yum. This is another Lidia Bastianch recipe. And one of our all-time favorites. It’s the kind of meal that makes you want to clean off all the crap on the kitchen table, light some candles and use your good cloth napkins.
Lidia recommends pairing the scallopine with polenta, but I first made it with Parmesan mashed potatoes instead and have never looked back. We also sauté some spinach and garlic with olive oil as she recommends.
And it’s not too hard to prepare. The pork sautés quickly, and the tantalizing wine sauce just takes a few more minutes. For this meal, the potatoes take the longest. I do have one tip, though. If you are using frozen pork chops, made sure they are completely thawed before trying to pound them out. If they are still frozen in parts, you won’t be able to pound them evenly. You’ll have big hunks and then holes in other spots. Also, use the bumpy side of the tenderizer just for a few whacks, then switch to the smooth side to avoid getting holes in the meat. But really this is a relatively easy meal that is fancy enough for company. But it’s great anywhere, anytime. We even made this on a camping trip once.
Lidia’s Italian-American Kitchen