Pork "Saltimbocca"

Pork "Saltimbocca"

This isn't really "Saltimbocca" Which basically means veal, prosciutto & sage. I 
had pork chops so I chose this version. This would work great with chicken as 
well.

4 boneless pork chops (butterflied and pounded thin)
1 large roasted red pepper  cut into 4 pieces
4 slices of ham
1 cup chicken stock
Juice of 1/2 lemon
1 tsp oregano
2 TBS Parmesan grated
1-2 TBS olive oil
Salt & Pepper

 Butterfly the pork chops by cutting almost in half length wise to open like a 
book. Don't cut all the way through. Between two pieces of plastic wrap pound 
the chops until about 1/4 inch thick.
Season both sides with salt pepper & oregano. Top each one with a red pepper 
slice, ham & 2 tsp parmesan.
Roll them up like you would a jelly roll & secure with tooth pics.
Heat the oil to med-high in a large skillet. It's better if it's not a non-stick 
skillet.
Cook for 2 minutes on each side.
Add the chicken stock & scrape up any brown bits in the pan. Cover & cook 5-7 
minutes until cooked through.

Take the pork chops out to rest 5 minutes. Turn up the heat & reduce the sauce 
then squeeze in the juice of 1/2 a small lemon. ( about 1 TBS)
Pour over the chops and enjoy!