From BBC Ready Steady Cook
150g/5½oz pork chop, bone removed
large handful fresh rocket
salt and freshly ground black pepper
1 slice prosciutto
1 tbsp olive oil
Place the pork chop onto a chopping board, cover with cling film and flatten with a rolling pin or meat mallet.
Remove the cling film. Place half of the rocket on top of the pork and season with salt and freshly ground black pepper. Roll the pork up to enclose the rocket, wrap the prosciutto around the pork and secure with cocktail sticks.
Heat the olive oil in a frying pan, add the pork and fry, turning occasionally, until golden-brown and completely cooked through.
Remove the pork from the pan and serve on a pile of the remaining rocket.
I love wrapping meat with meat (as lainey puts it and you can tell with her use of words that she doesn’t like the concept). The distinctive feature of such cooking is how moist the meat becomes. There’s also no real need to season the pork with salt because the salt from the prosciutto will seep into the pork. I love how wonderfully crispy the pork becomes with the outer layer of prosciutto.
This is however not the original Roman recipe for pork saltimbocca; the original recipe requires marsala. I don’t mind buying marsala but I think I will want to know more recipes that use this alcohol as an ingredient before buying it.