Michael Symon’s Pork Saltimbocca

I usually try to watch the ABC show The Chew in the afternoons, and am totally guilty of recording it on the DVR when I am too busy to watch on time. One of my most favorite days of the week is Friday where they do the Extra Value Friday, specifically I LOVE the Michael Symon 5 in 5 section! Anytime I can create a delicious and pleasing meal in 5 minutes, give or take, with 5 ingredients and under 5 bucks — seriously this, to me, is a no-brainer! Michael Symon’s┬áPork Saltimbocca┬átotally fit the bill of delicious, quick and cheap!

So, I actually kept the episode on the DVR so I could show my hubby – it literally had me drooling while I watched it and left me marveling at the simplicity and ease. Hubby thought the exact same thing and we made it that night. (Any other fellow Chew watchers realize now, how far behind I am on my blogging!) Off to the store he runs and the only change we made to the recipe at all, was we got a loin chop and pounded it out instead of the tenderloin. By just doing the pounding ourselves (the meat department was rather busy during the shopping trip), it did add about 10 minutes to the total prep time, but was no sweat. One of the things we love about trying all of these new recipes, is that we are learning new things every time; we may use the true tenderloin this time, but honestly, the loin chop was no less delectable and tender. We also decided to stick with the prosciutto listed in the recipe, during the show he indicated any type of ham or bacon type meat would work. I will let you in on a secret though, if you have never tried ‘fried’ prosciutto, splurge and give it a try. It is a true embodiment of what a ‘bacon’ could and should be!

The arugula and the sauce that it was in was something out of a restaurant. Never would I have thought to wilt it a little and then add the fresh and crunchy leaves on top. It was such a nice pairing of the saucy, warm cooked with the green and fresh arugula. Winner!

I went totally processed boxed potatoes au gratin for the side as we have been exhausted and crunched on funds and time with the hustle, bustle and chaos that seems to be what the holidays have become ’round here. Next year, I vow that we will slow down and just spend a LOT more time reflecting and spending less chaotic family time.

The pounding to meld the  prosciutto and pork loin.

The pounding to meld the prosciutto and pork loin.

Dry ingredients ready for dipping the meat happiness in before frying.

Dry ingredients ready for dipping the meat happiness in before frying.

Right into the pan and within seconds the aroma was mouthwatering.

Right into the pan and within seconds the aroma was mouthwatering.

They browned up so fast and were really a beautiful and crispy shade of brown.

They browned up so fast and were really a beautiful and crispy shade of brown.

Ready and waiting for the bed of greens.

Ready and waiting for the bed of greens.

We went with Pinot Grigio white wine to pull the frying goodies off of the bottom of the pan.

We went with Pinot Grigio white wine to pull the frying goodies off of the bottom of the pan.

And the arugula goes into the sauce long enough to wilt up.

And the arugula goes into the sauce long enough to wilt up.

Even though we totally cheated the side with the boxed Au Gratin potatoes, they cooked up beautifully with pretty patches of toasted cheese.

Even though we totally cheated the side with the boxed Au Gratin potatoes, they cooked up beautifully with pretty patches of toasted cheese.

The final product looked so pretty, smelled sinful and tasted amazing!

The final product looked so pretty, smelled sinful and tasted amazing!

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