Yield: 6 servings (serving size: 1 stuffed chop, about 4 teaspoons sauce, and 1/2 cup polenta)
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 gruyere 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
- Butterfly the pork chops or pound them to 1/4-inch thickness using a meat mallet.
- Arrange 1 prosciutto slice inside 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 3-5 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.
- 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.
Adapted from Pork Saltimbocca with Polenta, Cooking Light, NOVEMBER 2003