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Bife De Chancho (Pork "steak") Wrapped in Prosciutto W

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“From the "Seven Fires" Argentine cookbook. Similar to saltimbocca. Make sure the cast iron pan is very hot so the pork crisps up well without overcooking and drying out, as it cooks up very fast.”

Ingredients Nutrition


  1. Trim off all fat and membrane from the meat. Place each chop between two pieces of plastic wrap and pound it to about 1/2 inch thick. Season carefully with pepper and salt, depending upon the saltiness of your prosciutto. Spread each chop generously with mustard. Arrange 3 sage leaves on top of each chop. Place 2 slices of prosciutto on top of each chop and drizzle a tablespoon of oil over the top of each one.
  2. Heat one or two cast iron skillets over high heat until a drop of water sizzles. Lift each chop with a wide spatula and, in one quick motion, invert onto the hot surface. Cook without moving (sic; I think it's okay for the cook to move!) for 20 seconds, or until the prosciutto crisps. When the prosciutto is very crisp, turn the chops and continue cooking, adding a little more oil if necessary and lowering the heat if the meat starts to burn, until the other side is browned and the meat is done to taste, 3 to 5 minutes. Serve immediately.

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