Pork Saltimbocca

Saltimbocca, the classic version, is made with chicken, but who says it has to be? #ad We’ve taken the classic version and transformed it into a showstopper juicy pork chop dish complete with a luscious sauce and plenty of little nuances to make it feel like a whole new dish. Here, using a lean pork chop, a minimal amount of fat, and leaning on flavor bombs like fresh herbs and citrus ensures we end up with a healthy, well-rounded end result that doesn’t skimp on flavor.

Course Main Course

Cuisine American

Keyword pork chops, seared pork chops, pork chop saltimbocca, pork saltimbocca

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 380kcal

Author Nicole

Cost $20

Equipment

Cast iron skillet

Ingredients

1 tsp kosher salt
4 bone-in pork chops
12 sage leaves
4 slices prosciutto
1 tbsp unsalted butter
2 tsp olive oil
1/2 cup marsala winne
1 tbsp lemon juice
1/4 cup chicken stock
1 tbsp capers (optional)
2 tbsp chopped parsley

Instructions

Preheat oven to 375 degrees.
Pat pork chops dry with a paper towel. Evenly sprinkle both sides of each pork chop with salt and a little bit of freshy cracked black pepper.
Place three sage leaves on top of each pork chop. Wrap in prosciutto.
Heat a large cast-iron skillet to a medium-high heat. Add butter. Once the butter melts and starts to turn brown, swirl the pan until the butter smells nutty and is completely brown. Add the olive oil, swirl to combine.
Turn the heat down to medium and add the pork chop, seam-side down in the pan. Sear until the pork is golden brown and the prosciutto is crisp, about five minutes. Gently flip the pork chops over and sear on the other side until golden brown and crisp.
Check the temperature of your pork. Depending on how thick your chops are, the cooking time will vary. Pork chops are done when the reach 145-degrees F on an instant read thermometer. When they are 145 degrees, remove them from the pan to a plate or platter and let them rest while you make the sauce. If they are not done, transfer the skillet to the oven to finish cooking. Our pork chops were about 1 ½ inches thick and needed eight minutes in the oven to finish cooking. Again, remove them from the skillet when they reach 145 degrees and transfer to a plate or platter while you make the sauce.
Add the marsala wine to the skillet. Bring to a boil and reduce to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Simmer until the wine is reduce by half, about 3 minutes. Add in lemon juice and chicken stock. Simmer another 2-3 minutes until slightly reduced.
Add pork chops back in and spoon sauce on top. Heat until pork chops are warmed through.
For serving, spoon the sauce on top of the pork. Serve with a side salad, roasted veggies, or whole-wheat pasta.

Nutrition