Pork Saltimbocca is a delightful Italian dish where tender pork chops are wrapped in savory prosciutto and fresh sage, then cooked to perfection. The name “saltimbocca” translates to “jumps in the mouth,” reflecting the burst of flavors in each bite.

FULL RECIPE:

Ingredients

• 4 boneless pork loin chops (about 3/4-inch thick)
• Salt and freshly ground black pepper, to taste
• 8 fresh sage leaves
• 4 thin slices of prosciutto
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice

Directions

1. Prepare the Pork Chops: Pat the pork chops dry with paper towels. Season both sides with salt and freshly ground black pepper.

2. Assemble with Sage and Prosciutto: Place 1 or 2 sage leaves on each pork chop. Wrap a slice of prosciutto around each chop, securing the sage leaves in place.

3. Cook the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Add the wrapped pork chops and cook for about 3-4 minutes per side, or until the prosciutto is crisp and the pork is cooked through. Remove the chops from the skillet and keep warm.

4. Prepare the Sauce: In the same skillet, add white wine, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes. Add chicken broth and continue to simmer until reduced by half, approximately 3-4 minutes. Stir in heavy cream, butter, lemon zest, and lemon juice. Cook for another 2 minutes, allowing the sauce to thicken slightly.

5. Serve: Spoon the sauce over the cooked pork chops and serve immediately.

Nutrition Facts

• Calories: Approximately 460 kcal
• Total Fat: 24g
  • Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 850mg
• Total Carbohydrates: 34g
  • Dietary Fiber: 5g
  • Sugars: 5g
• Protein: 28g
• Potassium: 1635mg
• Iron: 6.3mg
• Calcium: 130mg

The Origins of Saltimbocca

Saltimbocca originates from Italy, specifically the Lazio region, where it is considered a staple in Roman cuisine. The original version, known as “Saltimbocca alla Romana,” consists of thin veal cutlets, prosciutto, and sage, typically pan-seared and finished with a white wine sauce. Over time, variations of the dish have emerged, substituting veal with chicken or pork, making it more accessible and adaptable to different culinary preferences. While the classic veal version remains popular, many home cooks and chefs prefer pork for its affordability, availability, and slightly richer flavor.

Why Pork is a Great Choice for Saltimbocca

Pork is an excellent substitute for veal in saltimbocca, as it offers a similar tender texture with a slightly richer, sweeter flavor. Pork loin chops or pork tenderloin are ideal cuts for this dish, as they are lean yet flavorful. The mild taste of pork allows the salty, umami-rich prosciutto and earthy sage to shine, creating a well-balanced dish. Additionally, pork is more budget-friendly compared to veal, making this dish more accessible for home cooks. Another advantage of using pork in saltimbocca is its versatility. While traditional veal saltimbocca is typically served with a light white wine sauce, pork pairs well with a variety of sauces, including creamy, lemon-butter, or even a balsamic reduction. The richness of pork allows for more creative adaptations while still maintaining the essence of the classic dish.

The Role of Prosciutto and Sage in Saltimbocca

Two key ingredients that define saltimbocca are prosciutto and sage. Prosciutto, a dry-cured Italian ham, adds a salty, slightly sweet, and deeply savory flavor to the dish. When pan-seared, prosciutto crisps up beautifully, providing a contrast in texture against the tender pork. The saltiness of prosciutto also helps season the meat naturally, reducing the need for additional salt. Sage, a fragrant herb commonly used in Italian cooking, imparts a distinct, earthy flavor that complements both the pork and prosciutto. Its slightly peppery and woodsy aroma enhances the overall depth of the dish. The combination of crispy prosciutto and fragrant sage creates an irresistible bite that embodies the essence of Italian cuisine.

Pairing Saltimbocca with the Right Side Dishes

Pork Saltimbocca is a versatile dish that pairs well with a variety of side dishes. Traditional Italian accompaniments include sautéed spinach, roasted potatoes, or a simple arugula salad. The richness of the pork and prosciutto is beautifully balanced by fresh, slightly bitter greens like spinach or arugula. A drizzle of lemon juice or balsamic vinegar can enhance the flavors even further. For a heartier meal, serving pork saltimbocca with creamy polenta or mashed potatoes provides a comforting and satisfying combination. The creamy texture of polenta or potatoes soaks up the flavorful pan sauce, creating a decadent and well-rounded meal. Additionally, roasted or grilled vegetables, such as asparagus, zucchini, or cherry tomatoes, can add a burst of freshness and color to the plate.

The Perfect Wine Pairing for Pork Saltimbocca

Wine pairing plays a crucial role in elevating the dining experience of pork saltimbocca. Since the dish features both salty and savory elements from the prosciutto, along with the richness of the sauce, it pairs well with medium-bodied white wines or light-bodied reds. For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc complements the bright citrus notes of the sauce while balancing the saltiness of the prosciutto. Chardonnay, particularly one with a touch of oak, can also be a great choice, as its buttery texture pairs beautifully with the creamy or lemony sauce. For red wine enthusiasts, a light-bodied wine like Pinot Noir or a Sangiovese-based Chianti works wonderfully. These wines have enough acidity to cut through the richness of the pork without overpowering the delicate flavors of the dish. Avoid heavy, tannic reds like Cabernet Sauvignon, as they may clash with the saltiness of the prosciutto.

How to Elevate Your Pork Saltimbocca

To take your pork saltimbocca to the next level, consider a few simple techniques and variations. One way to enhance the dish is by marinating the pork chops in a mixture of olive oil, garlic, and lemon juice before cooking. This adds extra depth of flavor and helps keep the pork tender and juicy. Another way to elevate the dish is by using high-quality ingredients. Opting for imported Italian prosciutto, fresh sage, and high-quality olive oil can make a significant difference in the final result. If possible, use homemade or low-sodium chicken broth for the sauce to ensure a more natural and well-balanced flavor. For a slightly different twist, some variations include adding a slice of cheese, such as Fontina or Parmesan, on top of the pork before wrapping it in prosciutto. This adds a creamy, nutty element that melts beautifully when cooked.

The Appeal of Pork Saltimbocca in Modern Cooking

Pork Saltimbocca remains a timeless dish that appeals to both traditionalists and modern home cooks. Its combination of rich flavors, simple ingredients, and elegant presentation makes it a favorite for dinner parties, date nights, or even a comforting weeknight meal. The dish is also highly adaptable, allowing for various interpretations while maintaining its classic roots. In today’s culinary world, where home cooks are looking for easy yet impressive recipes, pork saltimbocca stands out as an excellent choice. It requires minimal ingredients, can be prepared in under 30 minutes, and delivers restaurant-quality results. The ability to customize the dish with different sauces, sides, and even alternative proteins makes it a versatile addition to any cook’s repertoire.

Conclusion

Pork Saltimbocca is a dish that beautifully encapsulates the essence of Italian cuisine simple yet sophisticated, rich in flavor, and easy to prepare. By using high-quality pork, crispy prosciutto, and fragrant sage, this dish delivers a mouthwatering experience that truly lives up to its name, “jumps in the mouth.” Whether served with a classic white wine sauce, creamy polenta, or fresh greens, pork saltimbocca is a meal that impresses with every bite.