Dinner Made Easy: Weeknight Recipes from TV Chefs

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Curtis Stone's Prosciutto-Wrapped Pork with Sage and Capers

You know him from: TLC's Take Home Chef.

Cooking philosophy: "Pick recipes that are achievable in a short amount of time. You don't want to spend more than an hour in the kitchen."

Must-have ingredient: "Anything that's in season and has been grown locally."

His inspiration in the kitchen: "I admire the people who catch beautiful fish, the farmers who grow organically instead of using pesticides, and the cheese makers who hone their skills. They're the heroes of the food industry."

Curtis Stone's Prosciutto-Wrapped Pork with Sage and Capers

Serves 4

Work: 20 minutes

Total: 35 minutes


4 1/2-inch-thick boneless center-cut pork chops (6 ounces each)

1 teaspoon kosher salt

Ground black pepper

4 slices prosciutto

3 tablespoons olive oil

12 sage leaves

2 tablespoons drained capers

1 tablespoon unsalted butter

Zest and juice of 1 lemon

1 6-ounce bag baby spinach leaves


1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center.

2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet.

3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish.

4. Add spinach to the pan and cook until it wilts, about 2 minutes. Serve pork with spinach, sage, and sauce.

Per serving: 400 calories, 25g total fat, 7.5g sat fat, 864mg sodium, 5g carbs, 125mg chol, 39g protein, 3g fiber

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