Pork Saltimbocca prepared by Jack Holmes of Ida Grove, Iowa.
4 boneless pork chops (each ¾” thick and 6-7 oz in weight)
8 fresh sage leaves
8 think or medium prosciutto slices
Season chops with salt and pepper to your taste. Top each with two sage leaves and wrap with two slices of prosciutto. Lightly brush both sides of pork chop with oil.
Grill chops, turning once. Grilling time should be 6 to 7 minutes per side. Use a meat thermometer inserted into the center from the side to determine if pork as at a minimum 145 degrees Fahrenheit.
Transfer chops to a platter and loosely cover with oil. Drizzle with vinegar.