Lucky for you (and us) it's a cool and overcast 75-ish today and I embarked on a calorie-conscious meal this evening.
So, what have we been eating since it's been so hot? Well, Adam got a new grill and that has been pretty awesome. Before we only had a rather large charcoal grill, which tastes delicious but is kind of a pain to fire up for just us two. Now, we have a fancy shmancy portable gas grill that is quick and easy.
And when grilling fails, we ask Buddy & Jasmine to share their kibble. JK
Adam went out of town for a few days and I made some really yummy lamb meatballs with couscous and steamed veggies. The grease from the meatballs dripped onto the bottom of the oven. That was bad. It was at this point I realized I didn't have any oven cleaner and didn't have a car to go to the store, so I "green cleaned" the oven by sprinkling a serious layer of baking soda all over the bottom, spritzing it with water from a spray bottle until it was paste-like, leaving it overnight, and wiping it out with a sponge. Overall, pretty pleased with the results of that endeavor.
Enough chit-chat, let's get down to the grub:
Pork Saltimboca
slightly adapted from Cooking Light
5 center cut boneless pork chops
1/2 c. shredded fontina cheese
5 super-thin slices of prosciutto
sage
Pound the pork chops between two sheets of plastic wrap.
Place one slice of prosciutto, a little blob of cheese, and sage on each chop.
Fold the chop over like a sandwich and secure with a toothpick.
Flour
Salt
Pepper
Olive Oil
Dredge the chops in flour.
Sprinkle with s&p.
Heat olive oil in a medium pan.
Cook chops for about 2 mins on each side, remove from pan.
1 c. white wine
1 c. chicken broth
more sage
Add 1/2 c. white wine to the pan, scraping all the leftover goodness into the mix.
Drink rest of wine.
Let wine reduce to about 1/4 c.
Add 1 c. chicken broth, bring to a boil, let reduce to about 1/2 c.
Add sage.
Return chops to pan to get hot and juicy (2-3 minutes).
