Serves 6.

pix-2008-pork-saltimboccaIngredients for Pork:
6 (4-ounce) boneless center-cut loin pork chops, trimmed
6 very thin slices Prosciutto (about 2 ounces)
6 large sage leaves
1/3 cup (about 1 ½ ounces) shredded Fontina cheese
¼ teaspoon freshly grated ground black pepper
1/8 teaspoon salt
2 tablespoon all-purpose flour
1 tablespoon olive oil
½ cup dry white wine
1 cup fat free, less-sodium chicken broth
1 tablespoon thinly sliced fresh sage

Ingredients for Polenta:
2 cups 2% reduced fat milk
1 (14 ounce) can fat-free, less sodium
chicken broth
1 cup instant polenta
½ teaspoon salt

1. To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap; pound to ¼ inch thickness using a meat mallet or rolling pin.
2. Arrange 1 prosciutto slice over each chop, top with 1 sage leaf and about 1 tablespoon cheese.
3. Fold in half to sandwich filling; secure with wooden toothpicks.  Sprinkle both sides of pork chops with pepper and salt.
4. Place flour in a shallow dish; dredge stuffed chops in flour.
5. Heat olive oil in a large nonstick skillet over medium heat.  Add chops; cook 3 minutes on each side or until brown.  Remove chops from pan; cover and set aside.
6. Add wine to pan, scaping pan to loosen browned bits (frond); cook until reduced to ¼ cup (about 2 minutes).
7. Add 1 cup broth, and bring to a boil.  Cook until reduced to about ½ cup (about 5 minutes).
8. Stir in 1 tablespoon sliced sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.  Remove wooden picks from chops.
9. To prepare polenta, bring milk and 1 can broth to a boil.
10. Gradually stir in polenta and ½ teaspoon salt.  Cover, reduce heat to medium-low, and cook 2 minutes.
11. Arrange ½ cup polenta on each serving plate.  Top with a chop and drizzle with 4 teaspoons sauce.  Garnish with a whole sage leaf for a handsome presentation.  Serve immediately.

Lea VaughnThis recipe is adapted from “The Best of Cooking Light”. The fresh sage is the key!  This is one of our favorite pork recipes.