#momlife [pork saltimbocca]

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.

  1. 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.
  2. Make fried chicken.
  3. *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.

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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:

4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each)
Kosher salt
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

Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate.

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.

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