Saltimbocca

Pan-fried pork chop topped with caramelized shallots and melted mozzarella, served with a savory anchovy and basil herb dressing.

Quick Pork Main Course Cheese Ready Steady Cook

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

14.8g

per serving

14.8 g total

Fat

110.2g

per serving

110.2 g total

Protein

42.6g

per serving

42.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

CondimentsSauces

Balsamic Vinegar

Dairy

0.5

ball

Mozzarella

broken into pieces

Meat

piece

Pork Chop

fat removed

NutsSeeds

handful

Basil

clove

Garlic

crushed

OilsFats

Olive Oil

half used for shallots, half for pork

Olive Oil

for dressing

Seafood

piece

Anchovy

Vegetables

piece

Shallot

sliced

Method

Serve the roasted pork chop with the prepared dressing.

Process anchovies, basil, garlic, and 85ml oil in a food processor until smooth.

Top pork with shallots and mozzarella then bake for 5 minutes until golden.

Preheat the oven to 220°C.

Flatten the pork chop using the base of a heavy pan.

Pan-fry the pork in the remaining oil for 2 to 3 minutes per side.

Add balsamic vinegar and sugar to the shallots and cook until reduced and caramelized.

Fry sliced shallots in 7.5ml of oil until softened and golden.