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Saltimbocca ("jump in the mouth") is a traditional Italian dish in which veal or chicken is wrapped in prosciutto with whole sage leaves, sauteed and served in a light sauce. But because John's favorite four letter word is (wait for it...) pork, Rach created a "pork-on-pork" version by substituting pork chops. "It's a little bit weird," she says, "but my husband is psyched for it." You should be, too, because it's really good! Rach suggests serving the dish with charred bread or polenta.
For more pork recipes, check out Rach's Hard Cider-Braised Pork Shoulder and Barbecue Pork Stir-Fry.
Ingredients
- 8 boneless pork loin chops (about 5 ounces each), pounded ¼ inch thick
- Salt and white pepper
- Granulated garlic and onion
- 16 leaves of sage
- 16 slices of prosciutto di Parma
- 4 tablespoons EVOO
- Wondra super-fine flour, for dredging (optional)
- 1 cup white wine
- 1 lemon, halved
- 2 tablespoons butter
- 1 large bunch rainbow chard, stemmed and stems chopped, leaves coarsely shredded
- 3 large cloves garlic, thinly sliced or chopped
- ½ cup chicken stock
- 1/8 teaspoon grated nutmeg
Yield
Serves: 4
Preparation
Season chops with salt, pepper and granulated garlic and onion. Top with 2 leaves of sage and wrap each chop with overlapping ham.
Heat a large nonstick skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan. Lightly dredge the pork with Wondra (if using). Add the chops seam-side down and press with spatula to crisp and set the ham. Cook chops 6 to 7 minutes until crisp on both sides and cooked through, then transfer to platter. Add wine to pan, reduce by half, add juice of lemon, then swirl in butter.
While pork cooks, heat remaining oil in second skillet and saute the chard stems for 3 to 4 minutes with salt and pepper. Add garlic, wilt in greens, then add stock, adjust salt and pepper and add nutmeg.