fitfool

Original recipe called for serving with polenta but I've always served this up with white rice. I've used pancetta instead of prosciutto and I've used boneless chicken breasts instead of pork depending on what I happened to have in my fridge. While the recipe calls for making 6 servings, I've usually made just half as many chops but used the full cup of broth for making the sauce since people seem to really like this sauce. Simple to make but still impressive enough to serve to guests.

Pork Saltimbocca

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 (about 1 1/2 ounces) shredded fontina cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 tablespoon thinly-sliced fresh sage

Yield: 6 servings

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. Arrange 1 prosciutto slice over each chop top with 1 sage leaf and about 1 tablespoon cheese. Fold chops in half to sandwich filling, and secure with wooden toothpicks. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt. Place flour in 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 to ¼ cup (about 2 minutes). Add 1 cup broth; bring to a boil. Cook until reduced to ½ cup (about 5 minutes). Stir in 1 tablespoon sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once.

Left: filling placed on the flattened piece of pork
Right: Folded over pork with toothpicks