#FamilyWednesdays: Pork Chop Saltimbocca

2 months ago

Cook this Italian classic to make a special weekday dinner the whole family can enjoy


Pork Chop Saltimbocca

Makes 4 servings


4 pcs Pork chops, cut about 1-inch thick then sliced in the middle to form a deep pocket

1/2 Lemon

*Salt and ground black pepper, to season

4 slices Prosciutto ham

8 slices Fontina or mozzarella cheese

4 Sage leaves or basil leaves

1/4 cup Olive oil

1 cup Chicken broth

1 Tbsp White wine

1/4 cup Heavy cream


Lay pork chops on a chopping board and pat dry with paper towels. Lightly squeeze lemon juice on pork, then season salt and pepper on both sides, and inside the pocket.

Peel off prosciutto ham and lay two slices of fontina cheese on top of it. Top with a fresh sage leaf or basil leaf. Roll up prosciutto tightly and insert into the pocket of the pork chop.

Seal open part of the pork chop with 2 -3 wooden toothpicks.

To cook, heat olive oil in a large sauté pan over medium heat. Sear pork chops in hot olive oil until light brown on both sides. Set aside.

To the same pan, add chicken broth and white wine. Add pork and bring sauce up to a boil. Cover pan and allow pork to simmer in the sauce for 30-45 minutes until pork is tender.

When pork is ready, add heavy cream. Taste sauce and season with salt and freshly ground black pepper.

*The classic saltimbocca uses sliced veal or veal chops but we are substituting this dish with pork instead. It’s not quite as tender as veal, but simmering it in the sauce will do the trick!

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