Proscuitto Pork Cutlets with Garlic Sage Lemon Sauce

- 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 skillet 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, whisk in lemon juice, sage, butter and salt and pepper to taste - continue to simmer until slightly thickened - Serve over pork (2) per serving