Pork Chop Saltimbocca with Rosemary-Roasted Potatoes

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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