Pork Chop Saltimbocca

Created by Chef Robert Irvine

Ingredients (Serves 5)

Pork Chops

• 5 bone-in pork chops
• 20 slices prosciutto, thinly sliced

Hoppin’ John

• 8 oz. bacon, diced medium diced
• 1 white onion, diced medium
• 3 ribs celery, diced medium
• 2 green bell peppers, diced medium
• 3 cloves garlic, thinly sliced
• 1 tsp. cayenne pepper
• 1 cup chicken broth
• 3 cups black eyed peas
• 3 scallions

Red Eye Gravy

• 4 oz. shot espresso
• 2 oz. thyme
• 2 cups beef or pork stock
• 4 cloves garlic, sliced
• 2 shallots, minced
• 1 stick butter 
• Collard Greens
• 2 cups collard greens, chopped
• 2 oz. bacon, diced medium
• 1 onion, diced small
• ¼ cup apple cider vinegar
• ¼ cup chicken stock
• 1 tbsp. granulated sugar 

Directions

Pork Chops

1. In a hot sauté pan sear pork chops on each side.
2. Wrap pork chop with prosciutto; finish in a 350° oven for 8 minutes. 

Collard Greens

1. In a large rondo style pot add bacon. Allow to render for 5 minutes. Allow to get crispy.
2. Add white onions. Cook for 4 minutes until translucent. Cook through.
3. Next add chicken stock, vinegar, and sugar.
4. Cook for 20 minutes. Season with salt and pepper.

Hoppin’ John

1. In a rondo style pot over medium-high heat, add bacon and allow to render.
2. Add onions, peppers, celery, and garlic. Cook for 6 minutes.
3. Add black eyed peas and chicken stock. Bring to a boil. Allow mixture to simmer over medium heat for 20 minutes.
4. Season with cayenne pepper, salt, and pepper. 

Red Eye Gravy

1. In a large sauce pot add shallots, garlic, and thyme.
2. Allow to cook over low to medium heat.
3. Next add beef stock and bring mixture to a boil.
4. Allow to cook for 40 minutes.
5. Strain off garlic, thyme, and shallots.
6. Using a whisk finish sauce with butter and espresso.
7. Season with salt and pepper. 

Plating

1. On each plate, lay down a large spoonful of Hoppin’ John.
2. Top with cooked pork chop and a ladle or two full of red eye gravy.
3. Place collard greens on side and serve.