- 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
- 2 cups 2% reduced-fat milk
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 cup instant polenta
- 1/2 teaspoon salt
- calories 404
- caloriesfromfat 30 %
- fat 13.3 g
- satfat 5.3 g
- monofat 6 g
- polyfat 1 g
- protein 34.9 g
- carbohydrate 30.8 g
- fiber 2.8 g
- cholesterol 85 mg
- iron 1.6 mg
- sodium 733 mg
- calcium 172 mg
How to Make It
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 to sandwich filling, and secure with wooden picks. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt. 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 to 1/4 cup (about 2 minutes). Add 1 cup broth; bring to a boil. Cook until reduced to 1/2 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.
To prepare polenta, bring milk and 1 can broth to a boil. Gradually stir in polenta and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 2 minutes. Serve polenta immediately with chops and sauce.