Pork Saltimbocca
This recipe features succulent pork chops seasoned with sage and wrapped in savory prosciutto, cooked to perfection on a grill. The flavorful chops are served alongside stuffed artichokes, creating a delightful and satisfying dish that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 4 boneless pork chops, each 3/4 to 1 inch thick and 6 to 7 oz.
- Kosher salt and freshly ground pepper, to taste
- 8 fresh sage leaves
- 8 thin prosciutto slices
- Olive oil for brushing
- Stuffed artichokes with pine nuts and currants for serving (see related recipe at left)
- Balsamic vinegar for drizzling
Instructions
- Preheat an electric indoor grill to 400°F.
- Season the pork chops on both sides with salt and pepper. Top each chop with 2 sage leaves and wrap with 2 prosciutto slices. Lightly brush the chops on both sides with olive oil.
- Arrange the chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat registers 140°F, 6 to 7 minutes per side.
- Transfer the chops to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes. Serve the chops with stuffed artichokes, lightly drizzled with balsamic vinegar. Serves 4.
Yield
Serves 4.
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