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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.
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!
Table of Contents
Ingredients You Need to Make Pork Saltimbocca
- 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
The original dish, Saltimbocca alla Romana, originated in Rome, Italy.
Yes. In Italian, the word saltimbocca means, “it jumps in the mouth.”
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.
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.
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.
Pork Saltimbocca
Ingredients
- 4 6-ounce boneless center-cut pork loin chops 3/4-inch thick
- 1 teaspoon kosher salt plus more for seasoning meat
- 1/4 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
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 14 1/2 ounce can diced tomatoes drained
- 1/2 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 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I just printed your recipe, and I still have lots of sage in the garden. I’ve never made this recipe, and I’m wondering why?!!
Fantastic! I hope you’ll love this, Mimi. Even better with sage from your own garden.
This is outstanding! I’ve seen the name before, but have never made it. It’s printed – thanks!
aww, Mimi! Thanks so much.
This looks fabulous! I’m going to print the chicken version as well!
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.
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.
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
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.