Pork Chop Saltimbocca with Rosemary-Roasted Potatoes

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#Dinner

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A flavorful twist on a classic—juicy pork chops wrapped in Parma ham and sage, grilled to perfection and served with crispy rosemary-roasted baby potatoes

Serves 4 people.

Ingredients

  • 750 g baby potatoes
  • 4 sprigs rosemary
  • 4 pork neck chops
  • 4 slices Parma ham
  • 16 sage leaves
  • Salt
  • Freshly ground pepper

    • This is the way To make it...

    Method

    • Start by preheating your combo plancha-grill.
    • Halve the baby potatoes and boil them until just tender.
    • Place 4 sage leaves on each pork chop and top with a slice of Parma ham. Season with salt and pepper.
    • Add oil to the plancha and fry the potatoes until crispy with the rosemary sprigs.
    • Grill the pork chops on the grill side, starting with the ham side down.
    • Serve the chops alongside the rosemary-roasted potatoes.

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