A super simple dish of pork sirloin, sage, olive oil, and prosciutto. Pork Saltimbocca is one of my favorite go-to main meals for busy weeknights, but its incredible flavor and elegant presence make it an ideal dish for a dinner party, holiday or that special birthday, anniversary, I-got-the-kick-ass-job-I-wanted sort of dinner. You can also assemble these chops ahead of time and cook them at the last minute – bonus! This recipe is so quick and easy, though, I like to have pork saltimbocca for a great ending to a stressful, busy weekday.
Pork Saltimbocca is an American spin-off of an Italian dish featuring veal topped with sage and wrapped in prosciutto. Saltimbocca apparently means “jumps in the mouth.” I find that to be a very fitting description. Personally, I prefer the pork over the veal, and pork is quite inexpensive right now, which makes it a very budget-friendly dish.
I start this dish with two nice looking pork sirloin chops. However, other pork chops work well too.
I like to infuse some olive oil with garlic and brush that on the chops. If you don’t have time for that, use plain extra virgin olive oil.
Place as many fresh sage leaves as you see fit. I love sage!
Wrap each chop with prosciutto and brush again with olive oil. You can cover chops in the fridge until you’re ready to cook them. I like to allow the chops to come back up to room temperature before cooking.
- 2 lean pork sirloin chops
- 1 clove garlic, minced (optional)
- Olive oil
- 6 or more sage leaves, to taste
- 4-6 prosciutto, thinly sliced
- If using garlic, mix garlic with a ½ cup of olive oil. Ideally, you should do this the day before for the best infusion of flavor, but you can do it right before using too.
- Brush both chops generously with olive oil and then season with salt and pepper.
- Lay sage leaves on chops.
- Wrap each chop with slices of prosciutto. I found two slices of prosciutto work well to wrap chop like a parcel. Brush chops with oil again.
- Heat a tablespoon of olive oil in a medium skillet over medium heat. Cook chops until prosciutto is crispy, about 10 minutes. Continue to cook chops in the skillet until the internal temperature reaches 145 degrees F, or transfer to a hot oven (400 degrees F) until internal temperature reaches 145 degrees F.
- Transfer to a serving dish or plates and serve with a side of balsamic vinegar.