Pork saltimbocca pairs tender pork with salty prosciutto and fragrant sage, then finishes in a quick white-wine pan sauce. It cooks in about 30 minutes, making a special-tasting dinner that is practical for a weeknight.
Ingredients
- 4 boneless pork chops, about 5 ounces each and ½ inch thick
- 4 thin slices prosciutto, about 2 ounces total
- 8 fresh sage leaves
- ½ cup all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- ½ cup low-sodium chicken broth
- 1 teaspoon fresh lemon juice, or to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the pork. Pat the chops dry. If they are thicker than ½ inch, place them between sheets of parchment or plastic wrap and gently pound them to an even thickness. Lay one slice of prosciutto over each chop and press it down. Tuck two sage leaves under the prosciutto or secure them on top with a toothpick. Season the exposed side lightly with salt and pepper; prosciutto is already salty.
- Flour the chops. Spread the flour in a shallow dish. Lightly dredge each chop, including the prosciutto side, then shake off the excess. A thin coating helps the pork brown and gives the pan sauce a little body; too much flour can make the coating pasty.
- Brown the pork. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter is foaming, add the chops prosciutto-side down in a single layer. Cook for about 2 minutes, until the prosciutto is crisp and browned. Turn carefully and cook the other side for 2 to 3 minutes. Work in batches if needed rather than crowding the pan.
- Check doneness and rest. Use an instant-read thermometer inserted into the thickest part of the pork, avoiding the bone if your chops have one. The safe minimum for whole cuts of pork is 145°F (63°C), followed by at least a 3-minute rest. The chops are thin, so begin checking early; cooking time varies with thickness and skillet heat. Transfer cooked chops to a warm plate and tent loosely with foil. Remove any toothpicks before serving.
- Make the sauce. Carefully pour off excess fat, leaving the browned bits in the skillet. Add the wine and simmer for 1 to 2 minutes, scraping the bottom of the pan with a wooden spoon. Add the broth and simmer for 2 to 3 minutes, until slightly reduced. Take the skillet off the heat and whisk in the remaining tablespoon of butter and the lemon juice. Taste before adding salt, then adjust pepper or lemon as desired.
- Finish and serve. Return the pork and any juices on the plate to the skillet for about 30 seconds, turning once to coat lightly, or spoon the sauce over the chops on a platter. Scatter with parsley if using and serve promptly.
Tips
- Keep the chops evenly thin. Even thickness helps them cook quickly without drying out. Pound gently; thinning the meat too much can make it fragile and difficult to turn.
- Go easy on salt. Prosciutto and broth both contribute salt. Use low-sodium broth, season the pork conservatively, and taste the finished sauce before adding more.
- Use a hot, uncrowded pan. Crowding releases moisture and prevents browning. Cook in batches, adding a little oil if the pan looks dry, and return the chops to the sauce at the end.
- Choose a substitution thoughtfully. Thin chicken cutlets work in the same style; cook them to 165°F (74°C). If fresh sage is unavailable, use a smaller pinch of dried sage in the sauce rather than trying to tuck brittle dried leaves beneath the prosciutto.
Serving Suggestions
Serve the chops with their sauce while it is hot, alongside mashed potatoes, buttered noodles, creamy polenta, or crusty bread to catch the juices. For a lighter plate, pair them with sautéed green beans, asparagus, or a crisp salad dressed with lemon. A simple vegetable side is especially useful because the prosciutto and pan sauce are savory and rich.
Variations
For a more traditional Roman-inspired flavor, replace the chicken broth with additional white wine and a small splash of water, then finish the sauce with butter as directed. You can also add a teaspoon of capers for a briny note, or use dry vermouth in place of wine. For a dairy-free version, omit the butter and finish the sauce with a teaspoon of olive oil. Keep the prosciutto and sage proportions modest so they complement, rather than overwhelm, the pork.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking; keep the pork and sauce together so the meat stays moist. Use within 3 to 4 days. Reheat gently in a covered skillet over low heat with a spoonful of water or broth until steaming hot throughout. Avoid prolonged high heat, which can toughen the thin chops. You can microwave individual portions in short bursts, turning or rearranging them and checking that they are hot throughout. For food safety, reheat leftovers to 165°F (74°C). Freezing is possible for up to 2 months, though the sauce may separate slightly; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What does saltimbocca mean?
Saltimbocca is Italian for “jumps in the mouth,” a name that evokes the dish’s bold, savory flavors. The classic combination is meat with prosciutto and sage, cooked quickly and served with a pan sauce.
Can I make pork saltimbocca without wine?
Yes. Replace the wine with an equal amount of chicken broth and add an extra teaspoon of lemon juice at the end, tasting as you go. Wine adds acidity and depth, but broth and lemon still make a balanced sauce.
Do I need to secure the prosciutto with toothpicks?
Not always. Pressing it onto the pork and starting prosciutto-side down usually helps it adhere. Use toothpicks if the slices curl or slide, and remember to remove every toothpick before serving.
How do I keep the pork from getting tough?
Use chops of even thickness, avoid overcooking, and check with an instant-read thermometer rather than relying only on the clock. Remove each chop once it reaches 145°F (63°C), then let it rest for at least 3 minutes.
Can I prepare it ahead?
You can pound the chops and arrange the prosciutto and sage a few hours ahead; cover and refrigerate them. For the best browning, dredge in flour just before cooking and make the pan sauce fresh. Do not leave raw pork at room temperature for extended periods.
What if my sauce is too salty or thin?
If it tastes too salty, loosen it with a splash of unsalted broth or water and a little lemon juice; avoid reducing it further. If it is thin, simmer it briefly before whisking in the final butter. Remember that it will remain a light pan sauce, not a thick gravy.