Pork Saltimbocca

4 boneless pork loin chops

6 ounces fontina, cut into slices

8 sage leaves

4 slices prosciutto

3/4 cup all-purpose flour

2 tablespoons vegetable oil

4 tablespoons unsalted butter, divided

1/2 cup dry white wine

1 cup chicken broth

Juice of 1/2 lemon

Salt and pepper

Heat oven to 350° F.  

On a cutting board, butterfly pork chops by cutting into each one horizontally, stopping about 1/4 inch from the other edge. They should open up like a book. Season the inside of the chops with salt and pepper. Lay slices of fontina to cover half and close the chops up. Lay 2 sage leaves on each chop and wrap a slice of prosciutto around each chop, overlapping the edge. Dredge each chop in flour. 

In an ovenproof skillet large enough to accommodate all 4 chops, heat 2 tablespoons butter and oil over medium heat. Lay chops in pan and sear until lightly browned, about 3 minutes per side. 

Transfer pan to oven and bake until cooked through, 7 to 9 minutes. 

Remove chops to a plate. Return skillet to medium-high heat and add wine. Stir, scraping bottom of pan, until wine is reduced by half, about 3 minutes, then add chicken broth and reduce again by half, 6-8 minutes longer. Remove pan from heat and whisk in lemon juice and remaining butter. Drizzle sauce over chops and serve.