Pork Loin Saltimbocca with Sage, Prosciutto and Marsala Glaze Served with Ham-Flavoured Peas

Instructions

Serves 4.

For the pork chops:

2 tbsp. olive oil
4 small boneless pork loin chops
salt and pepper to taste
4 thin slices of prosciutto
4 large sage leaves, plus a handful of smaller sage leaves
2 tbsp. butter
1⁄4 cup Marsala wine

Place pork chops on a cutting board and sprinkle with salt and pepper and press one large sage leaf into the top of each chop. Then wrap a slice of prosciutto around each chop. Press down on the prosciutto to make it stick to the pork. Heat the olive oil in the skillet and when hot, add the pork chops to the pan, and cook until the chops are well-browned around 3-4 minutes. Flip over and cook for an additional 4 minutes. Transfer to your serving plate. Add the butter to the pan along with the sage leaves and stir around the sage to coat in butter and oil, just wilting the leaves.

Add the Marsala and cook for a minute or so, scraping up the brown bits from the bottom of the pan. Spoon the contents of the pan equally over the pork chops.

For the peas:

2 tbsp. butter
1 shallot, peeled and minced
a small chunk of ham, cut into small cubes
2 cups snap peas, stems and strings off, or 2 cups of small frozen peas
salt and pepper to taste

In a small pot, melt the butter over medium heat, then add the shallots and stir until translucent. Add the chopped ham, stir for a minute, then add the peas and just a few tablespoons of water. Turn the heat to low and cover the pot. The peas should only take a few minutes to cook, even if they are still frozen. Check occasionally for doneness. When just cooked, stir in salt and pepper to taste, then serveimmediately with the pork chops.

Photo and recipe published with permission from The London Chef.
Don Genova is a Victoria-based food journalist and one of the team of cooking instructors at The London Chef. He is also the author of Food Artisans of Vancouver Island and the Gulf Islands. Follow him on Instagram or Twitter: @dongenova