Pork Saltimbocca with Polenta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 14 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons flour all-purpose
• 1.5 ounces fontina shredded
• 1 tablespoon sage fresh thinly sliced
• 6 large sage leaves fresh
• 2 cups milk 2% reduced-fat
• 1 tablespoon olive oil 
• 1 cup polenta instant
• 24 ounce center-cut loin pork chops boneless trimmed
• 2 ounces pancetta very thin
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. 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.
2. Sprinkle both sides of chops with pepper and 1/8 teaspoon salt.
3. Place flour in a shallow dish; dredge stuffed chops in flour.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add chops; cook 3 minutes on each side or until done.
6. Remove from pan; cover and keep warm.
7. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 2 minutes).
8. 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.
9. 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.
10. Serve polenta immediately with chops and sauce.