Pork chops with sage (Costolette di maiale con salvia) from Jamie's Italy (page 234) by Jamie Oliver

  • sage
  • dried apricots
  • garlic
  • pancetta
  • prosciutto
  • potatoes
  • pork chops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bacon for pancetta.

  • joneshayley on April 24, 2020

    This is a brilliant recipe! The potatoes cook perfectly, crispy and infused with herbs and garlic, the pork stuffed with the sweet and savoury butter is wonderful! I smeared extra over the chips which developed a crust which was also great. Note to self - Try the butter with roast turkey - stuff under the skin before roasting.

  • Delys77 on October 31, 2011

    The flavour pocket technique worked very well. Would suggest some unsalted butter as the prosciutto adds a lot of salt. Make the pockets as large as possible and be careful not to overcook. The chops I used were thin and took about 7 minutes and didn't go into the oven.

  • Breadcrumbs on March 17, 2011

    p. 234 - We really enjoyed this dish. Butter stuffing is made by whizzing together garlic, prosciutto, apricots and of course, butter. I decided to do this in my mini Cuisinart and if I were to do this again, I’d whiz the garlic and apricots before adding the prosciutto and butter as I found it was impossible to achieve a fine dice as the butter seemed to engulf everything. Chops are stuffed and then topped w sage leaves that have been dipped in oil and floured on one side. The aromas wafting from the oven as this dish roasted were just wonderful. The apricots added a nice sweetness and balance for the (larger than optimal) pieces of garlic that steam inside the chop. Needless to say some of the butter stuffing drizzles down over the potato mixture to enhance their flavours. Happy to recommend this one, we’ll definitely have this again. Out of 10, I’d give it an 8. Photos here: http://chowhound.chow.com/topics/769189#6358433

  • Breadcrumbs on February 25, 2011

    p. 234 - Chops are prepared by creating a pocket in which you stuff an apricot, sage, garlic and prosciutto butter. They are seared off stove top then, finished in the oven atop potatoes and prosciutto matchsticks. Looks like great recipe.

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