Photo: Sam Loyd
Pork Saltimbocca
7 ingredients
Serves 4.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
685
Calories
36g
Protein
48g
Fat
35g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes