In savoring my Bacon Nation cookbook, I came across a recipe for “Saltimbacon” and took the cue to stuff pork chops with bacon and sage. Of course, I had to add cheese. And though I didn’t have fresh shallots, I had dried shallots. And, really, in cooking I can’t tell the difference between Marsala and Marsala cooking wine… This beautiful, tasty, and easy-to-prepare dish is a result of my tweaking. Only one thing: I used 1-1/2″ thick pork chops–a “no-no” that required a major cooking time adjustment, so do NOT go thicker than 1″. Delish!

Bacon-Sage Stuffed Pork Chops with Mushrooms

4 slices bacon

4-1″ thick boneless pork chops, butterflied (NOT over 1″ thick!)

4 slices provolone cheese

4 fresh sage leaves

1/3 cup bread crumbs

1/4 cup all-purpose flour

2 tbsp olive oil

1 tbsp dried minced shallots (or fresh–probably 1/4 cup)

8 oz mushrooms, sliced thick

1/2 cup Marsala cooking wine

1 cup chicken broth

1) To large skillet over medium-high heat, add bacon and cook 5-6 minutes until just crisp; transfer bacon to paper towel-lined plate; cut each slice in half

2) On one side of each butterflied pork chop, place 1 slice provolone cheese, 2 bacon halves, and 1 sage leaf; fold opposite side of pork chop over, enclosing ingredients and pressing down to seal

3) In shallow bowl, mix bread crumbs and flour

4) In large skillet over medium-high, heat olive oil; dredge both sides of pork chops in bread crumb-flour mixture, place in skillet, and cook 4-5 minutes each side until pork is golden brown and just cooked through; transfer pork chops to a plate and cover with foil to keep warm

5) To same skillet over medium heat, add shallots (you may have to add a bit more olive oil); cook shallots 3 minutes, stirring often, until softened and fragrant; add mushrooms, Marsala cooking wine, and chicken broth and cook 3-4 minutes

6) Return pork chops to skillet and spoon sauce over top; cover skillet with lid and cook 3 minutes; remove from heat; place pork chops on plate, spoon sauce over top, and serve

Servings: 4


Relax! This beautiful entree is much easier to make than it looks. and it has something else going for it: taste. The combination of chicken, prosciutto, sage, provolone, and cream cheese is delicious. True, Junior Too was seen scraping out the cream cheese (I pretended I didn’t notice), but it’s definitely a “thumbs up” recipe.

4 large chicken breasts

4 oz cream cheese

4 minced sage leaves

8 whole sage leaves

1/4 tsp sea salt

1/4 tsp ground black pepper

8 prosciutto slices (about 5 oz)

4 slices provolone cheese

2 tsp olive oil

1 tbsp minced parsley

1) Preheat oven to 350 degrees

2) Butterfly chicken breasts and lay chicken open

3) In small bowl, mix cream cheese, minced sage, salt, and pepper; set aside

4) On cutting board, assemble each chicken breast as follows: slightly overlap 2 prosciutto slices, place 2 sage leaves, end to end, down center of prosciutto slices; lay butterflied chicken breast on prosciutto,centering one side of chicken breast over sage leaves; place provolone slice on one side of chicken breast and spread a quarter of the cream cheese mixture on opposite side; fold sides together, enclosing filling; wrap prosciutto slices around chicken breast

5) To large oven-safe skillet (cast iron is perfect), add olive oil and heat over medium-high heat; place wrapped chicken breasts (prosciutto seam-side down) in skillet; cook 3 minutes on each side until browned; transfer skillet to oven and cook 13-15 minutes until chicken is cooked through; remove from oven and sprinkle with minced parsley; serve!

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/01/12