Pork Saltimbocca

By klodge76

From the Williams-Sonoma Kitchen

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

Preparation

Step 1

1. Preheat an electric indoor grill to 400°F.

2. 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.

3. 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.

4. 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.