Parchetto is pleased to share with you a favorite dish from their menu: Pork Saltimbocca.

“I suggest pairing the Pork Saltimbuco with the 2021 Clos Solene Fleur de Solene,” said Co-Owner/Sommelier Carole MacDonal. “This is a delicious yet complex dish. There are so many flavors that meld together for a great experience.”

Try your hand at making Pork Saltimbocca using the recipe below, and be sure to make a reservation with Parchetto to enjoy it at the restaurant along with many other delicious dishes.

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Pork Saltimbocca

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4

Download a printable recipe or follow along below

Pork Saltimbocca Ingredients

• Four (4) 8 to 9 oz 2-inch bone-in pork chops, lightly pounded
• Salt
• Pepper to taste
• 8 fresh sage leaves (each about 2 1/2 to 3 inches long)
• 8 to 10 thin slices prosciutto
• 8 to 10 slices caciocavallo cheese (or aged provolone)
• 2 TBSP olive oil
• 2/3 cup dry white wine

Pork Saltimbocca Instructions

1. Preheat the oven to 400 degrees.
2. Pat the pork chops and salt and pepper to taste.
3. Pour the olive oil into a 12 in. heavy skillet and heat over medium-high heat. Pan-sear the prepared pork chops for about 6 to 8 minutes on one side.
4. Flip chops and cover the seared side of each pork chop with 2 pieces of sage, 2 slices of prosciutto and 2 slices of caciocavallo cheese.
5. Place the skillet in the oven for about 3 to 4 minutes to cook through the chop and melt the cheese.
6. Pour off oil from skillet and return skillet to high heat. Add wine carefully and deglaze skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.
7. Serve the saltimbocca on a warm plate and drizzle the reduction sauce. Enjoy!

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Frequently Asked Questions

What wine pairs with pork saltimbocca?

Parchetto’s Co-Owner and Sommelier Carole MacDonal suggests the 2021 Clos Solene Fleur de Solene. As she puts it, this is a delicious yet complex dish with many flavors that meld together for a great experience.

What is saltimbocca?

Saltimbocca is an Italian preparation in which a thin cut of meat is topped with fresh sage and prosciutto. This version uses bone-in pork chops rather than the more common veal, adds caciocavallo cheese, and finishes with a white wine pan reduction.

What cheese is used in pork saltimbocca?

This recipe calls for caciocavallo, a stretched-curd southern Italian cheese. Aged provolone works as a substitute.