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!
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).