Pork Saltimbocca with Polenta

Serves 6

Ingredients 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 one of our favorite pork recipes, as it tends to be lighter than many pork dishes. The shaved thin prosciutto and fresh sage combine to develop textures and flavors that delight the pallet. This dish is likely to become one of your favorites, too.

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