This recipe was inspired by the Italian specialty known as saltimbocca, which means “to jump in the mouth.” In Rome, the dish is traditionally prepared with veal, sage and thin slices of prosciutto. Here, we use boneless pork chops in place of the veal and serve savory stuffed artichokes alongside.
- 4 boneless pork chops, each 3/4 to 1 inch thick and 6 to 7 oz.
- Kosher salt and freshly ground pepper, to taste
- 8 fresh sage leaves
- 8 thin prosciutto slices
- Olive oil for brushing
- Stuffed artichokes with pine nuts and currants for serving (see related recipe at left)
- Balsamic vinegar for drizzling
Preheat an electric indoor grill to 400°F.
Season the pork chops on both sides with salt and pepper. Top each chop with 2 sage leaves and wrap with 2 prosciutto slices. Lightly brush the chops on both sides with olive oil.
Arrange the chops on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat registers 140°F, 6 to 7 minutes per side.
Transfer the chops to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes. Serve the chops with stuffed artichokes, lightly drizzled with balsamic vinegar. Serves 4.