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
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.
Very tasty. I substituted grits for the polenta and low sodium bacon for the prosciutto (it's what I had on hand). I precooked the bacon and it seemed to work very well. I also cooked the pork for about 2 minutes on each side in the pan (just to brown it) and then transferred it into a 350 degree oven for about 10 minutes until it was done. I will definitely make it again! My husband loved it!
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