Starvin' Marvin

I'm sure you've all been super worried that we have been s t a r v i n g here on Argyle Street. I assure you this is not the case. However, we have been pretty darn hot. The air temps, high humidity, and the lack of a/c in our kitchen have kept me from cooking as much as usual and when I have braved the elements I've been trying to spend as little time in the kitchen as possible.
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).

Serve with polenta or pasta.