Pork Saltimbocca with Roasted Vegetables

Step 1: Preheat the oven and season the pork chops

Preheat the oven to 400°F (200°C). Season the pork chops with salt and pepper.

• Pork chops
• Salt and pepper

Step 2: Wrap the pork chops in prosciutto

Wrap each pork chop with 2 slices of prosciutto, pressing the prosciutto firmly onto the pork.

• 2 slices prosciutto per pork chop

Step 3: Dredge the pork chops in flour

Dredge the pork chops in flour, shaking off any excess.

• Flour

Step 4: Brown the pork chops

Heat the olive oil and butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, about 3 minutes per side.

• 2 tablespoons olive oil
• 1 tablespoon butter
• Pork chops

Step 5: Bake the pork chops

Transfer the pork chops to a baking dish and bake in the preheated oven for 10-15 minutes, or until cooked through.

• Pork chops

Step 6: Roast the vegetables

Toss the chopped vegetables with olive oil, salt, and pepper. Spread the vegetables out on a baking sheet and roast in the oven for 15-20 minutes, or until tender.

• Chopped vegetables
• 2 tablespoons olive oil
• Salt and pepper

Step 7: Make the sauce

In the same skillet used to cook the pork chops, add the white wine and cook over high heat until reduced by half, scraping up any browned bits from the bottom of the pan. Add the chicken broth, lemon juice, and sage to the skillet. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.

• White wine
• Chicken broth
• Lemon juice
• Fresh sage

Step 8: Serve

Serve the pork chops with the roasted vegetables and sauce on top.