Pork Saltimbocca

I’m always excited to serve restaurant-caliber dishes at home, especially when they look and taste impressive but are surprisingly simple to make. This Pork Saltimbocca is my take on the famous Italian dish traditionally made with veal, and it’s a reliable recipe I turn to for both special occasions and weeknight dinners. In just 30 minutes, you can create something that rivals what you’d get at a fine Italian restaurant.

These juicy pork chops are wrapped in crispy prosciutto and smothered in a luscious tomato and white wine cream sauce that’s so good you’ll want to enjoy every last drop. As the prosciutto cooks, it creates a savory crust, while the fresh sage and lemon tucked inside infuse the meat with bright, aromatic flavors. The sauce comes together quickly in the same pan, making cleanup a breeze. It’s one of those recipes that makes everyone at the table feel loved, whether you’re serving it to guests or treating yourself to dinner on a regular weeknight.

Ingredients to Make Pork Saltimbocca

• Pork Chops: Look for center-cut boneless loin chops that are about 3/4-inch thick. This cut provides the perfect portion size and stays juicy when cooked quickly at high heat.
• Fresh Sage Leaves: Choose bright green, firm leaves without any dark spots. The fresh herb is essential here as it infuses the meat while cooking.
• Prosciutto: Ask for slices that are evenly cut and have a nice marbling of fat. Each piece should be wide enough to wrap completely around your pork chops.
• Lemon: Pick one that feels heavy for its size and has a bright, smooth skin. You’ll be using both the flesh and peel.
• Olive Oil: Any olive oil works well here – you’ll be cooking at medium-high heat.
• Dry White Wine: Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc. The wine should be one you’d enjoy drinking.
• Chicken Broth: Either homemade or store-bought works well in this sauce.
• Diced Tomatoes: Look for canned tomatoes without added seasonings. If using whole tomatoes, drain and chop them.
• Heavy Cream: This creates the silky texture in the sauce. Look for “heavy cream” or “heavy whipping cream” – they’re the same thing.
• Salt and Freshly Ground Black Pepper: A good amount of black pepper balances the richness of the cream sauce.

Modern Saltimbocca

This pork chop version puts a fresh spin on Rome’s beloved veal saltimbocca. While staying true to the dish’s essential elements – prosciutto, sage, and a beautiful pan sauce – the pork adds its own character to the mix. The name “saltimbocca” (meaning “jumps in the mouth”) perfectly captures how these flavors come together, especially with the natural richness of pork chops.

This Pork Saltimbocca has changed how I think about pork chops. That moment when the prosciutto gets crispy and the sauce comes together in the pan – it gets me every time. It’s exactly the kind of cooking that makes a regular evening at home feel like you’ve stumbled into an Italian restaurant.

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.