Gourmet calls this Pork Chops Saltimbocca. After reading Wikipedia’s entry on Saltimbocca, I’m not convinced this dish is true to it’s heritage, but hey—I’ll give Gina Enriquez the benefit of the doubt.

To make a long story short, I wasn’t impressed with this dish. It’s a downright shame because the Fontina and the prosciutto were excellent quality and freshness; they were both bought late yesterday afternoon at the lovely Giuliano’s Delicatessen and Bakery. The cheese, which I’ve never sampled before today, was soft, creamy, and rich. The prosciutto was sliced paper-thin and neither too moist nor too dry. Unfortunately, the sage was not at peak freshness, and the pork chops were garden-variety Albertsons bone-in thick cut. Still, one would think that putting these four ingredients together would not be so underwhelming. But before I criticize the recipe, let me offer a few critical remarks about my own technique.

1. With so few ingredients, it's crucial to obtain high quality materials. So next time spring for quality pork chops from a good butcher. Oh—and don't forget the really fresh sage!
2. Despite oversearing one side, the pork inside was cooked perfectly.

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