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Pork Saltimbocca with Pan Sauce Recipe

Staff Writer
Pork Saltimbocca with Pan Sauce Recipe
Dan Mills

What to drink with this delicious Italian dish? Try serving either a Chardonnay or Pinot Noir. 

Deliver Ingredients


  • 6 small boneless pork cutlets or thin-cut pork chops (about 3 ounces each), trimmed
  • Kosher salt and freshly ground black pepper
  • 6 thin slices prosciutto
  • 6 small fresh sage leaves
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ cup dry white wine


  • 8-inch bamboo skewers


Season the pork on both sides with salt and pepper. Put a prosciutto slice on a work surface, then place a pork cutlet or chop in the center. Wrap the ends of the prosciutto around the pork, overlapping in the middle. Place a sage leaf over the ends and thread an 8-inch bamboo skewer through the pork to secure the prosciutto and sage. Repeat with the remaining pork cutlets or chops.

In a large skillet, melt the butter with the oil over medium-high heat. Add the cutlets or chops, in batches if necessary, sage side down, in a single layer and cook until the prosciutto is crisp and the pork is lightly browned on the bottom, about 3 minutes. Turn and cook the second side for 2 minutes. Transfer to a plate and cover with aluminum foil to keep warm.

Discard any oil from the skillet and add the wine. Increase the heat to high and cook until thickened, stirring to scrape up the browned bits on the bottom of the pan, about 3 minutes. Arrange the pork on a platter or divide among 6 small plates, spoon the pan sauce over each, and serve.

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.