- Pat chops dry, place one slice proscuitto on each chop

- Cover with plastic wrap, using meat mallet pound each to 1/8"

- Heat 2 T. Vegetable oil in large skillet over medium-high heat

- Dredge pork in flour, shake off excess flour

- Once oil starts to smoke add 1/2 the pork to the skillet proscuitto side down

- Cook for 3-4 min till browned

- Flip and cook about 2 min

- Remove pork to a plate tented with tin foil

- Add remaining oil and repeat with remaining pork chops

- Place remaining chop on the place and replace foil

- Add garlic to the now empty skilled and cook till lightly browned about 1 min

- Add broth to pan and boil for 5-7 min

- Add all accumulated pork juices to pan, wish in lemon juice, sage, butter and salt and pepper to taste

- continue to simmer until slightly thickened

- Serve over pork (2) per serving