PORK SALTIMBOCCA RECIPES

Steps:

• Using the flat side of a meat mallet gently pound pork slices between two pieces of plastic wrap. They should be 1/4 inch thick.
• Cover each slice with a piece of prosciutto, 1 fresh sage leave, and a sprinkling of dried sage.
• Fold each slice in half over prosciutto & herbs.
• Secure with a tooth pick.
• Season both sides with Salt and freshly ground pepper.
• Heat oil in large heavy skillet.
• Brown pork until lightly browned. 2 minutes per side.
• Remove pork. Set aside. Keep warm.
• Add wine, garlic, & mushrooms to skillet.
• Bring to a boil, scraping brown bits up.
• Cook 2 - 3 minutes until wine begins to reduce.
• Add stock and continue to boil until sauce turns syrupy. Taste for Salt and freshly ground pepper.
• Return saltimbocca to pan and warm through in sauce.

Steps:

• 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.
• 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.
• 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.