Pork Saltimbocca

Step 1

Trim the excess fat and connective tissue off of the pork chops. Using a meat tenderizer, pound the each piece until it is approximately 1/4 inch thick. Season with pepper and place two sage leaves on the cutlet. Fold the cutlet in half and lightly pound again. Wrap the folded cutlet in 1-2 prosciutto slices and lightly pound to help the prosciutto adhere to the pork.

Step 2

Heat the olive oil in a large pan over medium to medium-high heat.

Step 3

Dredge the wrapped pork cutlets in all-purpose flour and shake off the excess. Gently lay the cutlets into the pan. Sear on each side until golden brown; approximately 2 minutes per side. Transfer the pork to a plate and cover with aluminum foil. Work in batches if needed.

Step 4

Add the butter to the pan. Once melted, add the sage leaves, minced garlic, and minced shallot. Fry for approximately one minute.

Step 5

Add the white wine and bring to a boil. Cook for approximately one minute. Add the chicken stock and cook for an additional 2-3 minutes; or until the sauce has thickened. Season with salt and pepper if needed. Finish the sauce with the fresh lemon juice.

Step 6

Remove the pan from the heat. Return the pork to the pan and spoon the sauce over the pork.

Step 7

Serve immediately.