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.

Pork Saltimbocca (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 – 10 thin slices prosciutto
• 8 to 10 slices Cacciocavallo cheese (or aged provolone)
• 2 TBSP olive oil
• 2/3 cup dry white wine

Pork Saltimbocca Instructions

Preheat the oven to 400 degrees.

Pat the pork chops and salt and pepper to taste.  Pour the olive oil into a 12 in. heavy skillet and heat over medium-high heat. Pan-sear the prepared pork chops for about 6-8 minutes on one side. 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. Place the skillet in the oven for about 3-4 minutes to cook through the chop and melt the cheese.

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.

Serve the saltimbocca on a warm plate and drizzle the reduction sauce. Enjoy!