Prep 15 mins
Cook 10 mins
Saltimbocca, meaning "to jump in the mouth" in Italian is traditionally made with thin cutlets of veal, pork chops however work just as well. Rich in flavor this dish can be served as a main course or as lighter fare depending upon the size of pork chop you use. Very quick and simple to make, and near impossible to mess up, this dish will woo guests with its rich flavor and savory aroma.
- 6 thin pork chops, trimmed of excess fat
- 6 slices prosciutto
- 1⁄2 lemon
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh sage
- 1⁄4 cup vermouth or 1⁄4 cup dry white wine
- 1⁄2 cup chicken stock
- 3 tablespoons butter
- black pepper
- Wrap each pork chop in a strip of prosciutto and press flat until the prosciutto sticks. Generously grind pepper on both sides of the prosciutto wrapped pork chop.
- Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. Cook for 2 minutes (or more, depending upon thickness) on each side and remove to a plate. The prosciutto should be golden brown and slightly crispy.
- Pour the vermouth into the skillet used to cook the pork chops, scrape the brown bits off the bottom of the pan and let the vermouth reduce to about 1/2 the original amount. Add the chicken stock, sage, garlic, and juice from the lemon, along with a few grinds of pepper. Let the sauce reduce to half then add the last tablespoon of butter , add the pork chops till coated in sauce.
WOW! Call the pope. Wait, let me finish... Mother Superior and the Holy Order of the Sacred Sisters of St. Saltimbocca...this is GOOD!