Pork Chops Saltimbocca with Sautéed Spinach

We had this for dinner tonight... I was going to post on something else but it was SO GOOD that I just had to share.  Sorry I don't have any pictures buts we just ate it way too fast... it is that yummy.

I've made this twice now and I think the modified version is much better.  But then again I love prosciutto and while I thought the original recipe from Gourmet is very good - I just needed more cheese and prosciutto. :)

Note about the cheese:  Apparently there is Fontina and Fontinella, do not confuse the two, they taste very different.  Although both will melt well and if you accidentally brought Fontinella (which I did the first time I made this) it still tastes good. Fontina is much richer and creamer, so I think it tastes better. ;)

Pork Chops Saltimbocca with Sauteed Spinach

• 2  pork chops - boneless works easiest, but I've done it with bone-in as well.
• 2 sage leaves, finely chopped (can use dried - about a 1 teaspoon)
• 2 very thin slices Italian Fontina 
• 2 thin slices prosciutto (1 ounce) 
• 3 tablespoons butter 
• 1 large garlic clove, finely chopped 
• 1 (10-ounce) fresh spinach, stems discarded (or less depending on how much you like spinach)
• 2 tablespoons unsalted butter, cut into pieces 
• 1 tablespoon fresh lemon juice 

Preheat oven to 450°F with rack in middle.

Pat chops dry and cut a deep, wide pocket in each pork chop.  Sprinkle sage into each pocket and stuff pockets with cheese and prosciutto. Season with 1/4 tsp each of salt and pepper. (You don't want to over salt as the the prosciutto is quite salty as well)

In a ovenproof skillet, heat butter and cook one side of the chops until it is golden brown.  Flip over, put on some more prosciutto (a slice or so), cheese and a bit of sage.  Stick into the oven to roast.

Roast until cooked through, about 5 minutes.

While chops cook:
Heat butter in a 5-qt pot over medium heat. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.

Plate pork and spinach.  Drizzle a little bit of lemon juice on both.  Serve.

How cool is this? Women butchers

The GoodEater Collaborative had a posting about women now going into the butchering field (again).  I know that we don't have many butchers any more in the states.... but it's good to think that perhaps times are a changing.

Here is the article:

In Heels and Backwards – Women Butchers Break Bones and Barriers | the GoodEater Collaborative

Chicken Paprikash (sort-of) with Bell peppers

I made this for my sis, Coco, for dinner as she is in surgery recovery mode.

A great recipe that re-heats well and has that warm, comforting feel to it.  We don't eat it with pasta or rice so it's more like a soupy stew...but you can put it on top of something if you feel the need. I know the sis is going to do so. :)

Anyway ... Coco.. here is the recipe like I promised you.

Chicken Paprikash with Bell Peppers

• 1 teaspoon salt 
• 3 teaspoons paprika 
• 1 chicken (3 to 3-1/2 pounds), cut into serving pieces (skin off or on, depending on what you like)
• 4 tablespoons fat/ghee for frying 
• 1 medium onion, sliced 
• 2 medium red bell peppers, cut into 1-2" squares 
• ground pepper to taste 
• 1-½ cups chicken stock 
• 1 cup yogurt or sour cream or creme fraiche

Preheat oven to 350F.

In a bowl, mix salt and paprika.  Toss in chicken and coat.

In a dutch oven, heat up fat on high/medium high heat.  Add chicken to pot, being careful not to crowd the chicken .  You may have to do several batches.  Once all the chicken is browned (see picture).

Reduce to medium heat and put in the onions and bell peppers.  Saute until onions have softened, about 5 min.    Add black pepper and anything you may have left over in the bowl you had placed the chicken in.  Do a quick stir.  Add chicken stock and chicken.  Bring up to a simmer.  Just before placing into oven, add yogurt.   If using sour cream or creme fraiche, wait until chicken has cooked and add at the end as I'm not sure how either of those will cook down in the oven. 

Place pot into the oven and bake for about 50 min. 

Serve... in a nice bowl or with something traditional like spaetzel.