Pork Saltimbocca

Name: Pork Saltimbocca
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3-6 serving(s)
Ingredients: 6 thin pork chops, trimmed of excess fat; 6 slice prosciutto; 1 lemon; 2 garlic cloves, finely minced; 29.58 ml chopped fresh sage; 59.14 ml vermouth or 59.14 ml dry white wine; 118.29 ml chicken stock; 44.37 ml butter; black pepper

Submitted by moosecombat

"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."

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photo by gailanng

Ready In:: 25mins
Ingredients:: 9
Serves:: 3

ingredients

6 thin pork chops, trimmed of excess fat
6 slice prosciutto
1 lemon
2 garlic cloves, finely minced
29.58 ml chopped fresh sage
59.14 ml vermouth or 59.14 ml dry white wine
118.29 ml chicken stock
44.37 ml butter
black pepper

directions

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.