For the Pork
- 6 (4-ounce) boneless center-cut loin pork chops, trimmed of any fat
- 6 very thin slices prosciutto (I doubled this)
- 6 large fresh sage leaves
- 12 thin slices of 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
- Freshly grated sea salt and black pepper
For the Polenta
- 2 cups 2% reduced-fat milk
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 cup instant polenta or stone-ground corn meal
- 1/2 teaspoon salt
To Prepare Pork
- Place each chop between 2 sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
- Arrange several prosciutto slices over each chop.
- Top each pork chop 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 olive 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 in a 350 degree heated oven.
- 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.