Christmas recipes 2017: How to make pork saltimbocca with a prosec, lemon and butter sauce

The tenth of my Twelve Little Dishes of Christmas is saltimbocca. Meaning ‘leap in the mouth’ saltimbocca is an Italian dish, traditionally made of veal with sage and prosciutto, served with a white wine and butter sauce.

A twist on the original, this recipe uses boneless pork chops instead of the traditional veal, served with a prosecco, lemon and butter sauce with a garnish of crispy fried sage leaves. This dish is so full of flavour and can be ready in less than 30 minutes, ideal for the busy festive season.

“On the tenth day of Christmas my true love sent to me ten lords a-leaping…”

Ingredients (serves 3):

  • 6 boneless pork chops
  • 12 large sage leaves plus a handful of smaller leaves for garnish
  • 6 slices prosciutto
  • 150ml Prosecco
  • 300ml chicken or vegetable stock
  • Juice of half a lemon
  • 50g butter, cut into cubes
  • 1 tablespoon sunflower oil
  • Salt
  • Freshly ground black pepper

Method

Trim most of the fat from the pork chops, place on a board and cover with cling film. Gently flatten the meat with a kitchen mallet. Peel back the cling, but don’t discard at this point. Season each chop with salt and pepper. Flip them over and season this side with pepper only, the prosciutto will provide the saltiness.

Lay two fresh sage leaves on each chop followed by a slice of prosciutto, tucking the ends under themselves to fit the chop. Place the cling film back on top and very gently beat the chops, you do not want to flatten them anymore, you simply want to secure the prosciutto to the pork. Refrigerate for 30 minutes.

Pour the Prosecco, stock and lemon juice into a small sauce pan. Bring to the boil then reduce the heat and simmer for about five minutes, or until reduced by half.  Remove from the heat and whisk in the cubes of butter. Taste and adjust the seasoning if necessary. Cover with the pan lid to keep warm.

Heat the oil in a frying pan until fairy hot and throw in the remaining smaller sage leaves. These will spit and crisp up very quickly so be prepared and have a slotted spoon ready to whip them out before they burn. Transfer to a plate lined with kitchen paper to soak up any excess oil. Sprinkle over a little salt and pepper and leave to one side.

In the same pan fry the pork, prosciutto side down, pressing down with a spatula so that the prosciutto forms a crust on the base of the chop. Cook for 3 minutes then carefully flip all over and cook for another 1-2 minutes or until the pork is cooked through.

Transfer the chops to warmed serving plates, spoon over the warm sauce and garnish with the crispy sage leaves. This makes a substantial-size starter so, depending on the size of your pork chops, you may need to halve the recipe and only serve one per portion.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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