Pork with prosciutto, capers and sage

Pork with proscuitto, capers and sage, Kitchen to Table, Yamba

This is a simple and delicious dinner, I most often make it with pork or chicken. The recipe serves 4 but you can easily multiply the recipe out to serve more, you may need to cook the meat in batches or use 2 pans. Serve with steamed greens and potatoes, either steamed or roasted. I hope you enjoy it too!

4 x 150g pieces of pork fillet (or chicken thighs or breasts)
salt & pepper for seasoning
2 tsp ‘pasta sprinkle’, optional (available at Kitchen to Table)
  OR 1 tbsp finely chopped fresh herbs (sage and/0r rosemary and /or parsley)
4 slices prosciutto
1 to 2 tbsp olive oil
12 sage leaves
1 tbsp capers, rinsed & drained
1/4 cup verjuice or white wine
1/3 cup chicken stock
15g butter


  1. Place the meat on a board and use a meat mallet to flatten out the meat to a thickness of around 1 to 1.5 cm.
  2. Season the meat with salt and pepper, then evenly distribute the pasta sprinkle, if using, or finely chopped herbs over the pieces of meat.
  3. Cut the prosciutto to fit the piece of meat, then secure it with a toothpick.
  4. Place a large frypan over medium-high heat and add the oil. When hot add the sage leaves and capers and allow them to sizzle and infuse the oil for a minute or so. Next add the meat to the pan, prosciutto side down and cook for a few minutes or until the prosciutto is golden and the meat is cooked halfway through. Turn the meat over and cook on the other side for a couple of minutes or until nearly cooked through.
  5. Add the verjuice or white wine to the pan and simmer to evaporate the alcohol, then add the chicken stock and simmer for a couple of minutes. When the meat is cooked remove it from the pan and transfer it to a warm serving plate. Add the butter to the pan and simmer for a minute or so. Taste the sauce and adjust to suit your palette. Pour the sauce over the meat.
  6. Serve with steamed greens and potatoes (either steamed or roasted).


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