1 Review of Pork Saltimbocca

From: Jan in Lanark

On Apr 10, 2008

This was an excellent recipe, made just as described. Next time I may try using pork tenderloin to make it even more tender, and perhaps add a soft cheese such as fontina in the middle- I love cheese in everything Thanks Connie for a different slant on the lowly pork chop. Didn't need the toothpicks- it held together very well on it's own.