Published: by Absolutely Recipes, in the Meat recipes category.

Pork Saltimbocca with Cider Sauce Recipe.

Ingredients:

For the Pork Saltimbocca:

4 boneless pork chops
8 slices of prosciutto
8 fresh sage leaves
Salt and pepper, to taste
All-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Cider Sauce:

1 cup apple cider
1/2 cup chicken broth
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Recipe Instructions:

Prepare the Pork Saltimbocca:

Place each pork chop between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
Season each pork chop with salt and pepper.
Place 2 slices of prosciutto on each pork chop, covering the entire surface.
Place 2 sage leaves on top of the prosciutto on each pork chop.
Secure the prosciutto and sage leaves in place by using toothpicks or kitchen twine.

Dredge and Cook the Pork:

Dredge each pork chop in flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add the pork chops to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
Remove the pork chops from the skillet and transfer them to a plate. Tent with foil to keep warm.

Prepare the Cider Sauce:

In the same skillet used to cook the pork chops, add the apple cider and chicken broth.
Bring the mixture to a simmer over medium heat, scraping up any browned bits from the bottom of the skillet.
In a small bowl, mix together the butter and flour to form a paste (roux).
Whisk the roux into the cider mixture, stirring continuously until the sauce thickens, about 2-3 minutes.
Season the sauce with salt and pepper to taste.

Serve:

Pour the cider sauce over the pork saltimbocca.
Garnish with chopped fresh parsley, if desired.

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