Pork Chop Saltimbocca
Saltimbocca in Italian literally translates from saltare "to
jump" + im "in" + bocca "mouth" because this dish is so tasty that it will ... jump right off the fork and into your mouth!
With the nutty and salty flavors of prosciutto and provolone blended with the earthy and peppery flavor of sage this dish eats like it was created by a 5 star chef but is super easy to prepare!
Add this recipe to Yummly
8 Center Cut Boneless Pork Chops
2 Tsp Salt
2 Tsp Pepper
2 Tbsp Olive Oil
8 Sage Leaves
8 Proscuitto Slices
8 Provolone Slices, halfed
1 Shallot, chopped
1 Cup Chicken Broth
1 Lemon, juiced
2 Tbsp Salted Butter, room tempature
Season the pork chops with 1/4 teaspoon each of salt and pepper and place a sage leaf centered on each chop.
Layer the proscuitto over the sage leaf and lighlty press to adhere the proscuitto to the pork.
Preheat oven to 400 degrees. While this is happening, heat olive oil on a large saute pan over medium heat.
Add the chops sage side down in the oil and cook for 4-5 minutes until the prosciutto is crispy then flip over and cook an additional 3 minutes and place in the oven. Cook unitl the internal temperature is 140 degrees, then place a slice of provolone on each chop. PLace back in the oven for 2 minutes until cheese is bubbling.
Remove chops to serving platter, add shallots to the pan over medium heat and cook until translucent, then add chicken stock and reduce and scrape any bits from the pan. Finish with lemon juice and butter and pour over the chops.