I had visions of gloriousness for the week between Christmas and New Year’s. My husband was taking the week off, and I wanted to do two things.
- Visit Arlington National Cemetary, where Grandma Glass of Milk is buried, because it’s so pretty in the winter, with the wreaths adorning the graves.
- Make fried chicken.
- *Okay, maybe I also dreamed of a trip to Target sans Gooplet.
I did neither (*none) of those things. Instead, we spent a whirlwind Christmas weekend biting off more than we could chew in terms of family visits and food and fun, and then my husband got sick. With a cough. That still hasn’t entirely gone away.
I threw an awesome mom-fit about how I JUST WANTED A BREAK and I didn’t get it. And after a couple days, I realized, this is #momlife. It’s never getting a break. Suck it up, Jennie.
Despite all my fit-throwing, I did make the time to cook some dinners that are more hands on than usual. Since I had an extra pair of hands, albeit germy ones, at home all day, every day, I could make dinners that required a little more active cooking. These have eluded me for, oh, about the last 10 months. Here’s a winner:
To make pork saltimbocca (or #porkonpork) for 4, you will need:
3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
1 large shallot, finely chopped
8 fresh sage leaves
1/2 cup dry white wine
1 1/4 cups low-sodium chicken broth
5 thin slices prosciutto (about 3 ounces), 1 slice chopped
1 cup grated fontina cheese (about 2 ounces)
1/4 cup grated parmesan cheese
1 10 -ounce package frozen peas
Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes.
Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.