Summer Pork Saltimbocca

Instructions

1. Using a sharp knife cut each boneless pork chop in half horizontally so you have 4 (1/2 inch thick) pork chops. Place a piece of plastic wrap over the chops. Using a meat mallet, rolling pin or heavy skillet, pound the chops until ¼ inch thick. Season the chops evenly on both sides with the salt. Sprinkle the orange zest on one side. Place 3 basil leaves on each of the orange seasoned chops followed by 1 piece of provolone on each chop. Lay a slice of prosciutto over the top and tuck the ends around the chop if need be.
2. Place the rice flour in a shallow bowl. Place a large skillet over medium high heat. Add the oil and heat another 30 seconds. Dredge the assembled pork chops in the flour and shake off the excess. Place the pork chops in the hot oil, prosciutto side down and cook until golden brown and crispy, 1 to 2 minutes. Flip the pork chops and cook another minute or 2. Remove the chops to a plate. Deglaze the pan with the white wine scraping up the bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half. Stir in the chicken broth and cook until reduced by half once again, about 3 minutes. Add the butter and stir until the sauce is emulsified. Return the chops to the sauce to warm through, another 2 minutes. Divide the pork chops on 2 plates and spoon the sauce over the top. Serve warm.