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    Recipe Collections » Gluten Free Recipes

    Pork Saltimbocca

    Published: Feb 7, 2022 · Modified: Oct 24, 2022 by Marissa Stevens · 17 Comments

    Gluten FreeLow CarbMediterraneanQuick Meals

    This post may contain affiliate links.

    Jump to Recipe
    Pork Saltimbocca served on a white plate with greens and mashed potatoes

    Pork Saltimbocca is a pork lovers riff on the famous Italian dish, traditionally made with veal. It's hard to believe, but this restaurant worthy dish is made in just 30 minutes. 

    Pork Saltimbocca served on a white plate with greens and mashed potatoes.

    Wrapped in crispy prosciutto and smothered in a luscious tomato and white wine sauce, these juicy pork chops are beautiful on the plate. It's a dish to impress family and friends or to make for yourself on a busy weeknight when the craving strikes!

    Jump to:
    • Ingredients You Need to Make Pork Saltimbocca
    • Recipe Tips
    • FAQ
    • Serve With
    • More Must Try Italian Recipes
    • How to Make Pork Saltimbocca
    • Pork Saltimbocca
    • 💬 Comments

    Ingredients You Need to Make Pork Saltimbocca

    Pork Saltimbocca Ingredients on a white marble board.
    • Pork Chops: boneless pork chops, center cut
    • Lemon: ideally an organic lemon as you'll be using the peel
    • Fresh Sage Leaves: dried sage is not a good substitute here
    • Prosciutto: thin slices that are large enough to wrap around pork chops
    • Olive Oil: extra-virgin olive oil
    • Dry White Wine: ideally a dry Italian white wine that you'd be happy to drink
    • Chicken Broth: or chicken stock
    • Canned Diced Tomatoes: or canned whole tomatoes that you've drained and chopped
    • Heavy Cream: also called heavy whipping cream
    • Kosher Salt and Freshly Ground Black Pepper

    Recipe Tips

    • You want your prosciutto slices to be thin enough to wrap around the pork chops, but not paper thin as they can split when cooked on the side with the lemon slice. But don't worry if this happens, your pork chops will still be delicious just not quite picture perfect.
    • These pork chops are best when seasoned in layers, first lightly with salt and pepper on both sides and then by the zesty fresh lemon, earthy sage and salty, sweet prosciutto.
    • Using canned diced tomatoes is the most convenient choice, but drained and chopped whole tomatoes work beautifully too.

    FAQ

    Where does saltimbocca originate?

    The original dish, Saltimbocca alla Romana, originated in Rome, Italy.

    Is saltimbocca an Italian word?

    Yes. In Italian, the word saltimbocca means, "it jumps in the mouth." 

    What side dishes go with pork saltimbocca?

    Because of pork saltimbocca's rich and robust flavors, mellow and bright side dishes are best to go alongside. Specific suggestions below.

    Serve With

    • Italian Roasted Potatoes OR
    • Mashed Red Potatoes or Yukon Gold Mashed Potatoes
    • AND Rapini with Raisins and Hazelnuts OR
    • Arugula Salad OR
    • Garlic Butter Green Beans

    More Must Try Italian Recipes

    • Lasagna with Cottage Cheese
    • Chicken Saltimbocca
    • Pork Piccata
    • Shrimp Piccata
    • Salmon Piccata
    • Italian Chicken Cutlets

    How to Make Pork Saltimbocca

    Top each patted dry and seasoned pork chop with a lemon slice and a sage leaf and wrap crosswise in one slice of prosciutto. 

    pork chops topped with lemon slices sage leaves.
    pork chops topped with lemon slice sage leaf and wrapped in prosciutto slice.

    In a large skillet over medium-high heat, cook pork chops (lemon side up) in hot oil for 6 minutes (reduce heat if browning too quickly). Carefully turn pork chops to cook 2-3 minutes more, until an instant read thermometer inserted in the center reads 145˚F and the prosciutto is golden brown. Remove pork chops from skillet and tent with foil.

    prosciutto wrapped pork chops cooking in skillet.
    cooked prosciutto wrapped pork chops in skillet.

    Add white wine to skillet and stir to scrape up any brown bits. Then add chicken broth and boil until reduced by half. Stir in tomatoes, cream, 1 teaspoon kosher salt and ¼ teaspoon of pepper and cook and stir until thickened and bubbly. Arrange pork chops on a platter and spoon sauce over; garnish with finely chopped fresh sage and serve.

    deglazing skillet.
    reducing sauce in skillet.
    tomatoes and cream added to sauce in skillet.
    reducing creamy sauce in skillet.
    Pork Saltimbocca served on a white plate with greens and mashed potatoes.
    Pork Saltimbocca served on a white plate with greens and mashed potatoes.

    Pork Saltimbocca

    Marissa Stevens
    A pork lovers version of the classic Italian dish. A quick and easy restaurant worthy meal. Inspired by Giada's Kitchen: New Italian Favorites.
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 462 kcal

    Ingredients
      

    • 4 6-ounce boneless center-cut pork loin chops ¾-inch thick
    • 1 teaspoon kosher salt plus more for seasoning meat
    • ¼ teaspoon freshly ground black pepper plus more for seasoning meat
    • 4 thin lemon slices
    • 5 large fresh sage leaves divided
    • 4 slices prosciutto large enough to wrap around pork chops
    • 3 tablespoons olive oil
    • ½ cup dry white wine
    • ½ cup chicken broth
    • 14 ½ ounce can diced tomatoes drained
    • ½ cup heavy cream

    Instructions
     

    • Pat dry each pork chop and season lightly with salt and pepper on both sides. Place one slice of lemon and one fresh sage leaf on each pork chop. Wrap each pork chop crosswise with a slice of prosciutto, pressing to seal.
    • Finely chop remaining sage leaf.
    • Heat olive oil in a large skillet over medium-high heat. Place pork chops, lemon side up in the hot oil; cook 6 minutes. (Reduce heat if prosciutto is browning too quickly) Carefully turn pork chops over with tongs or a thin metal spatula and cook 2 to 3 minutes more, until an instant read thermometer inserted in the center reads 145˚F and prosciutto has caramelized. Remove from skillet and tent with foil to keep warm.
    • Add white wine to skillet; cook and stir with a wooden spoon, scraping up any brown bits. Add chicken broth and boil until reduced by half, 4 to 5 minutes. Add tomatoes, cream, 1 teaspoon kosher salt and ¼ teaspoon of pepper; cook and stir until thickened and bubbly, about 3 minutes.
    • Arrange pork chops on serving platter or place one on each of 4 dinner plates; spoon sauce over each chop and garnish with finely chopped sage; serve immediately.

    Nutrition

    Calories: 462kcalCarbohydrates: 7gProtein: 40gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 154mgSodium: 939mgPotassium: 933mgFiber: 1gSugar: 3gVitamin A: 568IUVitamin C: 16mgCalcium: 69mgIron: 2mg
    Keyword comfort food, date night, dinner party, keto, low carb
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Gluten Free Recipes

    • Cod Piccata
    • Slow Cooker Birria de Res
    • Shrimp Tacos
    • Pulled Pork Salad

    Reader Interactions

    Comments

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      Recipe Rating




    1. Mimi Rippee says

      February 12, 2023 at 4:31 pm

      This is outstanding! I’ve seen the name before, but have never made it. It’s printed - thanks!

      Reply
      • Marissa Stevens says

        February 12, 2023 at 5:14 pm

        aww, Mimi! Thanks so much.

        Reply
    2. Chef mimi says

      October 14, 2022 at 1:51 pm

      This looks fabulous! I’m going to print the chicken version as well!

      Reply
    3. Carmen Lizakowski says

      February 22, 2022 at 5:06 pm

      Made it for dinner tonite, we really enjoyed it. Tasted great. Is the prosciutto suppose to overlap on the lemon side, or on back? Mine took a little longer to come to 145 but I think the problem was I assembled them early afternoon, put them in the frig; and did not give them enough time to come to room temp before cooking.

      Reply
      • Marissa Stevens says

        February 23, 2022 at 2:09 pm

        So glad you enjoyed this, Carmen! I'm glad you checked the temperature before serving - always a great idea since there are so many variables in every kitchen. You can have the prosciutto overlap on either side, but I prefer it on the lemon side so it's less likely to split from the lemon juice as it cooks.

        Reply
    4. Valentina says

      February 15, 2022 at 11:43 am

      Marissa, almost every time I see a new recipe on your site, I think it's something I want to make. This is such an appealing dish -- SO much flavor packed into a quick recipe. The lemon slice is brilliant. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        February 16, 2022 at 10:01 am

        That is just the best compliment, Valentina. Thank you! I'm excited for you to take your first bite of this - I promise it won't disappoint.

        Reply
    5. Ben | Havocinthekitchen says

      February 09, 2022 at 2:54 am

      I'm into Italian cuisine, but somehow I'm not familiar with the name Saltimbocca. Nevertheless, it looks terrific - great restaurant-worth presentation and such great flavours!

      Reply
      • Marissa Stevens says

        February 14, 2022 at 4:41 pm

        Thanks so much, Ben! It's a recipe worth trying, I promise.

        Reply
    6. MaryAnn | The Beach House Kitchen says

      February 08, 2022 at 9:33 am

      5 stars
      What a great idea to substitute pork here Marissa! Saltimbocca has always been one of our favorites when we go out to dine. Can't wait to make this one at home!

      Reply
      • Marissa Stevens says

        February 14, 2022 at 4:41 pm

        I love to hear that, MaryAnn!

        Reply
    7. David @ Spiced says

      February 08, 2022 at 5:01 am

      5 stars
      I've had veal saltimbocca, but I'm not sure I've ever had the pork version - talk about a way to take pork chops to the next level! After all, anytime a recipe calls for crispy prosciutto, it's gotta be good! 🙂

      Reply
      • Marissa Stevens says

        February 14, 2022 at 4:42 pm

        haha...so true! Thanks, David!

        Reply
    8. Katherine | Love In My Oven says

      February 07, 2022 at 7:55 pm

      5 stars
      This is mouth-watering Marissa! I love the crispy prosciutto, it's one of my favorite things in a dish. This looks wonderful!! Succulent and delicious.

      Reply
      • Marissa Stevens says

        February 14, 2022 at 4:42 pm

        Thank you, Katherine!

        Reply
    9. angiesrecipes says

      February 07, 2022 at 6:00 am

      So juicy and flavourful! That sauce, which I probably need to double the portion, so I could drink some of it :-)), is the bomb, Marissa.

      Reply
      • Marissa Stevens says

        February 14, 2022 at 4:42 pm

        haha...thanks so much, Angie!

        Reply

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