Glazed Saltimbocca Pork Chops

1. Preheat the oven to 175°C.
2. Place 2 large sage leaves, one on the top and one on the bottom of each pork chop. Wrap each pork chop with a slice of prosciutto, using toothpicks to secure it in place.
3.  Heat olive oil in a large skillet over medium-high heat.Add the pork chops, season with salt and pepper, and sear each side for about 2-3 minutes per side until well browned. Remove the seared pork chops from the skillet once browned.
4. Place them on a baking sheet and bake in the oven for approximately 15-20 minutes, until the chops reach an internal temperature of 60°C to 70°C (using a digital thermometer). Heat the skillet where the pork chops were browned over medium heat. Add sliced garlic and sauté until golden. Add the mushrooms.
5. Deglaze the skillet with Marsala wine, add butter, and cook the mushrooms, stirring until tender and the wine has reduced. Sprinkle with chopped parsley. Serve with pasta, such as fettuccine Alfredo.

Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa