Pork Chop Saltimbocca with Broccoli Rabe

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 2 servings
Difficulty: Easy

INGREDIENTS

• 2 boneless pork chops
• 2 large fresh sage leaves
• 2 slices prosciutto
• 2 Tbsp panko bread crubs
• 1 Tbsp olive oil
• 1 bunch broccoli rabe
• Juice of ½ lemon

1. Season both sides of the pork chops with salt and pepper. Place a sage leaf atop each chop. Then wrap a slice of prosciutto around each chop, securing the sage leaves. Set aside.
2. Preheat your oven to 375°F. In a dry medium Swiss Diamond Nonstick Fry Pan over medium heat, add the crumbs and a pinch each of salt and pepper. Toast, stirring frequently, until golden brown, 2 to 3 minutes. Transfer to a bowl.
3. In the same pan over medium, heat the oil. When the oil shimmers, add the prosciutto-wrapped pork. Cook until the prosciutto crisps, 3 to 5 minutes a side. Transfer the entire pan to the oven and roast until an instant-read thermometer inserted into the center of each chop registers 145°F. Wearing oven mitts, carefully remove the pan from the oven. Transfer the saltimbocca to 2 serving plates.
4. In the same pan, add the broccoli rabe and cook until tender, about 5 minutes. Add the lemon juice and cook until evaporated, about 1 minute. Season to taste with salt and pepper. Transfer the broccoli rabe to the plates with the pork. Top the broccoli rabe with the toasted bread crumbs. Feeds 2.