details
- Serves 4
- Prep time: 25 minutes
- Total time: 40 minutes
- 6 (4-ounce) boneless center-cut loin pork chops, trimmed
- 6 very thin slices Prosciutto (about 2 ounces)
- 6 large fresh sage leaves
- 1/3 cup shredded Fontina cheese
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tablespoon thinly sliced fresh sage
directions
To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Arrange 1 Prosciutto slice over each chop; top with 1 sage leaf and about 1 tablespoon cheese. Fold chops in half, and secure with wooden picks. Sprinkle both sides of chops with salt and pepper. Place flour in a shallow dish; dredge stuffed chops in flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
Add wine to pan, scraping pan to loosen browned bits; cook until reduced, about 2 minutes. Add broth; bring to a boil. Cook until reduced by half, about 5 minutes. Stir in the sliced sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.
Serve with mashed potatoes, polenta, or brown rice.