Pork Chop Saltimbocca Recipe

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbs olive oil, 3 minced garlic cloves, chopped rosemary, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast for 25–30 minutes, turning once halfway through, until golden brown and tender. Keep warm in the oven turned off or at lowest setting while you prepare the rest.

Pat the pork chops dry with paper towels. Season both sides with the 2 tsp salt and 1 tsp black pepper.

If chops are very thick, use a meat mallet to gently pound to an even thickness (about 3/4–1 inch) for even cooking; do not over-flatten.

Lightly dredge each chop in 1/2 cup flour, shaking off excess. This helps brown and slightly thickens the sauce later.

Place 4 sage leaves on top of each chop (you can tuck one or two beneath the prosciutto later). Then wrap each sage-topped chop with 2 slices of prosciutto so the prosciutto covers the top and sides; the prosciutto will crisp while cooking and adhere with the butter.

Heat a large skillet (preferably ovenproof) over medium-high heat. Add 2 tbs olive oil and 3 tbs unsalted butter. When butter foams, add the chops, prosciutto-side down first if you like, and sear 3–4 minutes until golden and prosciutto is crisping.

Flip chops and sear the other side 3–4 minutes. If using an ovenproof skillet, transfer to the preheated oven and roast 6–8 minutes, or until internal temperature reaches 145°F (63°C). If not ovenproof, finish in a 425°F oven on a tray. Remove chops to a warm plate and tent with foil to rest 5–8 minutes; reserve skillet drippings for the sauce.

While chops rest, heat 1 tbs olive oil or butter in a medium skillet over medium heat. Add the thinly sliced garlic and cook 30 seconds until fragrant but not browned.

Add the 6 cups baby spinach in batches, tossing until just wilted. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice if using. Keep warm.

Using the skillet with reserved pork drippings (wipe out any large burnt bits but keep fond), reduce heat to medium. Add 1 tbs butter and 1 tsp olive oil. Add the sliced mushrooms and sauté 5–7 minutes until they release their liquid and begin to brown.

Add the finely chopped shallot and 1 minced garlic clove; cook 1–2 minutes until softened and translucent but not browned.

Pour in 1/2 cup dry Marsala wine to deglaze the pan, scraping up browned bits. Let simmer 2–3 minutes until slightly reduced.

Add 3/4 cup chicken stock and bring to a simmer. Reduce by about one-third, 4–5 minutes.

Stir in 2 tbs heavy cream (optional) and 1/2 tsp Dijon mustard (optional) to round the sauce; simmer 1–2 minutes to thicken slightly. Season with 1/2 tsp salt, 1/4 tsp black pepper and stir in chopped thyme or parsley.

If sauce is too thin, simmer a minute longer to concentrate; if too thick, add a splash more stock. Taste and adjust seasoning.

Return the rested pork chops to the skillet briefly (or place them on plates) and spoon the marsala mushroom sauce and mushrooms over each chop. Serve with roasted potatoes and wilted spinach.