Pork Saltimbocca
ACTIVE 1 HR; SERVES 6
Asked why he uses pork in his
saltimbocca (a Roman dish
prepared with veal, prosciutto,
and sage), chef Jimmy
Bannos Jr. responds,
“Because pork is better.”
2 1 /^2 lbs. Swiss chard,
stemmed, leaves cut
into 2-in. pieces,^1 / 2 cup
diced stems reserved
1 stick unsalted butter
(^1) / 4 cup fresh lemon juice
Kosher salt
Freshly ground black
pepper
12 3-oz. boneless pork loin
chops, pounded^1 / 4 in.
thick
12 thin slices of prosciutto
di Parma
12 sage leaves
Wondra fl our, for
dusting
(^1) / 3 cup extra-virgin olive oil
2 garlic cloves, thinly
sliced
(^1) / 2 tsp. crushed red pepper
- In a large pot of salted boil-
ing water, blanch Swiss chard
leaves and stems for 1 minute.
Drain and cool under running
water. Drain well; pat dry. - In a small saucepan, melt
butter over moderately low
heat. Whisk in lemon juice
and season with salt and
black pepper; keep warm. - Season pork with salt and
black pepper. Place 1 slice of
prosciutto on each chop, fold-
ing slices to fit. Press sage
leaves onto prosciutto, then
dust pork with Wondra flour. - In a very large skillet, heat
olive oil until shimmering.
Carefully add half of the pork,
prosciutto side down, and
press with a spatula. Cook
over high heat until golden on
the bottom, about 2 minutes.
Flip pork and cook until barely
pink throughout, about 1
minute longer. Transfer
saltimbocca to a serving plat-
ter and tent with foil. Repeat
with remaining pork chops. - Pour off all but 2 table-
spoons of oil from skillet. Add
garlic and crushed red pep-
per, and cook over moderate
heat until fragrant, 1 minute.
Add Swiss chard and cook,
tossing, until heated through.
Season with salt and black
pepper. Transfer Swiss chard
to plates and top with saltim-
bocca. Drizzle lemon butter
over meat and serve right
away.—JIMMY BANNOS, JR.
WINE Juicy, fruity Dolcetto:
2010 Elio Altare.Porchetta-Spiced Pork
Shoulder
ACTIVE 45 MIN; TOTAL 2 HR 30
MIN; SERVES 4This Italian-inflected recipe
for pork rubbed with spices,
herbs, lemon zest, and garlic
makes clever use of the delec-
table pan juices: They’re
whisked into a vinaigrette for
the butter bean and spinach
salad that’s served alongside.7 garlic cloves, crushed
2 Tbsp. fennel seeds
1 Tbsp. dried sage
1 Tbsp. dried rosemary
1 tsp. crushed red pepper
Kosher salt and black
pepper
1 tsp. fi nely grated lemon
zest plus 3 Tbsp. fresh
lemon juice
2 Tbsp. extra-virgin
olive oil
1 3-lb. trimmed boneless
pork shoulder roast(^1) / 2 cup low-sodium chicken
broth
1 1 / 2 tsp. Dijon mustard
2 Tbsp. minced shallot
3 15-oz. cans butter
beans, drained and
rinsed
8 oz. spinach (not baby),
coarsely chopped
(^1) / 2 cup shaved Parmigiano-
Reggiano cheese
Chopped parsley, for
garnish
- Preheat oven to 425° F. In a
spice grinder, grind garlic,
fennel seeds, sage, rosemary,
and red pepper. Season with
salt and black pepper. Stir in
lemon zest and olive oil.
2. Make a few 1-inch-deep
slits in top and bottom of
roast. Rub spice mixture over
meat, pushing some into the
slits. Transfer to an enameled
medium cast-iron casserole
and roast for 30 minutes.
Reduce oven temperature to
350° F. Add broth, cover, and
roast for 1 hour and 15 min-
utes, until deep golden.
Transfer to a cutting board.
Let rest for 15 minutes. Strain
juices into a bowl.
3. In a large bowl, whisk 6
tablespoons pan juices with
mustard, lemon juice, and
shallot; set aside 2 table-
spoons. Add beans, spinach,
and cheese to bowl; season
with salt and black pepper.
Slice pork and arrange on a
platter. Spoon salad along-
side. Drizzle with reserved
dressing, garnish with pars-
ley, and serve. —KAY CHUN
WINE Firm, tannic, aromatic
Nebbiolo from Piedmont:
2014 Produttori di
Barbaresco Langhe Nebbiolo.