This is quick enough for a weeknight dinner and fancy enough for entertaining. Of course, if you don't have prosciutto, ham is a good substitute.
		Pork Saltimboca
	from "Cooking Light", - serves 4
	4 boneless center-cut loin pork chops 4 thin slices prosciutto or ham 4 large fresh sage leaves 1/3 cup shredded fontina cheese salt & pepper 1/4 cup all-purpose flour 1 tablespoon olive oil 1/2 cup dry white wine or vermouth 1 cup chicken stock 1 tablespoon thinly sliced fresh sage
	1. To prepare pork, place each chop between 2 sheets of plastic wrap and 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 toothpicks. Sprinkle both sides of chops with salt and pepper. Place flour in a shallow dish; dredge stuffed chops in flour. 2. 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. 3. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup. Add 1 cup stock; bring to boil. Cook until reduced to 1/2 cup. Stir in the chopped sage. Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated. Serve over polenta or mashed potatoes.