Pork Saltimbocca

1. 1

   Wrap each pork chop in a strip of prosciutto and press flat until the prosciutto sticks. Generously grind pepper on both sides of the prosciutto wrapped pork chop.

2. 2

   Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. Cook for 2 minutes (or more, depending upon thickness) on each side and remove to a plate. The prosciutto should be golden brown and slightly crispy.

3. 3

   Pour the vermouth into the skillet used to cook the pork chops, scrape the brown bits off the bottom of the pan and let the vermouth reduce to about 1/2 the original amount. Add the chicken stock, sage, garlic, and juice from the lemon, along with a few grinds of pepper. Let the sauce reduce to half then add the last tablespoon of butter , add the pork chops till coated in sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.