UPDATE: A fellow blogger from Bleeding Expresso, Michelle Fabio, offered this suggestion – Saltimbocca di maiale con rosmarino – Pork Saltimbocca with Rosemary. I think that works.
William Sonoma sends out the best seasonal catalogs because they have recipes in them using their products. One of those recipes was for Pork Saltimbocca. We tried it but sage wasn’t our thing. It did taste good, but the sage had to go.
Another wonderful recipe, TuscanLemon Chicken, from Ina Garten that we’ve used MANY times and love it, I chose to use some of her ingredients. She uses lemon zest plus the juice, rosemary, salt, pepper and garlic as a marinade for the chicken.
So why not combine these two recipes? The etymology of saltimbocca: comes from saltare (to leap) & in (into) & bocca (mouth). In many Italian recipe blogs the definition is veal, chicken or pork cutlets wrapped in Italian ham with sage and cooked quickly. In all the recipes I can find with saltimbocca sage is the predominant herb. Not so in this recipe. Saltimbocca infers sage in the recipe.
Unfortunately Tuscan infers lemon is used in the recipe. Not so here in our pork recipe.
So what do we call it? Maybe you can help me come up with a “sexier” name. 😀
Pork Saltimbocca with Rosemary Saltimbocca di maiale con rosmarino
- 5 boneless pork chops
- 4 cloves of garlic minced
- 1 Tablespoon chopped fresh rosemary
- 1 teaspoon coarsely ground pepper
- 1 teaspoon kosher salt
- 5 Tablespoons of extra light olive oil
- 5 to 8 slices of prosciutto * optional
Combine all these ingredients in a small bowl. Leave the chops in the carrier they came in. Spoon a tablespoon of the mixture on each of the chops. Wrap in plastic wrap and marinate at least an hour in your refridgerator. Sometimes I do this in the morning and leave all day.
When you’re getting ready to grill and you’d like the prosciutto on your meat, wrap it around the chop before you place on the grill. This time around I did not. It does taste really good with the prosciutto. Grill as you would any chop. There should be no pink in pork when done.
We served this with New Potato and Green Bean Salad.
- 2 Red potatoes cut up into manageable pieces
- 2 Yukon Gold potatoes cut up
- 1 pound fresh green beans with ends removed
- 1/3 cup extra light olive oil
- 1 Tablespoon Balsamic Vinegar (choosing balsamic vinegar)
- 1 large garlic clove minced
- 1 small shallot minced
- 1 teaspoon Maille Dijon Mustard
- 1 teaspoon kosher salt/sea salt
Salt your water for your potatoes. Bring to a boil and add your potatoes. Cook till fork tender. Drain and cool. Meanwhile start boiling your water for your green beans. Add your
beans and cook for about 3 minutes till the green beans turn bright green and they maintain their crispness. Drain and place in an ice bath to stop the cooking. Drain those when cool.
In a small bowl, whisk the dressing ingredients until imulsified.
Combine all the components in a medium size bowl. You can make this ahead or serve immediately.
Mangiere bene (Eat Well)