Pork with prosciutto, capers and sage

This is a simple and delicious dinner, I most often make it with pork or chicken. The recipe serves 4 but you can easily multiply the recipe out to serve more, you may need to cook the meat in batches or use 2 pans. Serve with steamed greens and potatoes, either steamed or roasted. I hope you enjoy it too!

Pork with Prosciutto, Capers and Sage

This is a simple and delicious dinner; I most often make it with pork or chicken. Serve with steamed greens and potatoes, either steamed or roasted. I hope you enjoy it too!

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Servings 4

Ingredients

  

• 4 x 150 g pieces of pork fillet or chicken thighs or breasts
• salt and pepper for seasoning
• 2 tsp pasta sprinkle OR 1 tbsp finely chopped fresh herbs (sage and/or rosemary and/or parsley), optional
• 4 slices prosciutto
• 1 to 2 tbsp olive oil
• 12 sage leaves
• 1 tbsp capers rinsed and drained
• ¼ cup verjuice or white wine
• ⅓ cup chicken stock
• 15 g butter

Instructions

 

• Place the meat on a board and use a meat mallet to flatten out the meat to a thickness of around 1 to 1.5 cm.
• Season the meat with salt and pepper, then evenly distribute the pasta sprinkle, if using, or finely chopped herbs over the pieces of meat. 
• Cut the prosciutto to fit the piece of meat, then secure it with a toothpick.
• Place a large frypan over medium-high heat and add the oil. When hot, add the sage leaves and capers and allow them to sizzle and infuse the oil for a minute or so.
• Next, add the meat to the pan, prosciutto side down, and cook for a few minutes or until the prosciutto is golden and the meat is cooked halfway through. Turn the meat over and cook on the other side for a couple of minutes or until nearly cooked through.
• Add the verjuice or white wine to the pan and simmer to evaporate the alcohol, then add the chicken stock and simmer for a couple of minutes. When the meat is cooked remove it from the pan and transfer it to a warm serving plate.
• Add the butter to the pan and simmer for a minute or so. Taste the sauce and adjust it to suit your palette. Pour the sauce over the meat.
• Serve with steamed greens and potatoes (either steamed or roasted).