Pork Chop Saltimbocca with Broccoli Rabe

You’ll see the veal version of this Italian dish on menus more often than this pork-on-pork iteration, but some supermarkets are still fussy about stocking veal. If you’ve never had saltimbocca, period, get on that. Switch between bites of the meat and the lemony bitter greens for the full experience.

Recipe from: A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now!

Photography by: Mitch Mandel.

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

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.
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.
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.
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.