Pork Chop With Sage, Prosciutto and Melted Fontina

From the Trattoria Grappolo cookbook

• Ready In: 15 mins
• Serves: 4

Ingredients

• 5  tablespoons butter, divided
• 1⁄3 cup olive oil
• 4  pork chops
• 1  cup flour
• 1  cup marsala wine
•  fresh sage leaf (1 small handful)
•  salt and pepper, to taste
• 4  slices prosciutto
• 4  slices Fontina cheese (thin slices)

Directions

1. Preheat oven to 375°F.
2. Heat a large frying pan over medium heat and add 4 tablespoons butter and olive oil. Dust each chop with flour and add to the pan. Cook for 2 minutes on each side.
3. Glaze pan with the Marsala, sage, salt and pepper. Top each chop with a slice of prosciutto and a slice of fontina. Place pan in oven until the cheese is melted. Remove from oven and place one chop on each plate.
4. Use the remaining juices in the pan and add the rest of the butter. RTeduce sauce and pour over each chop.