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1
In a large pot of salted boiling water, blanch the Swiss chard leaves and stems for 1 minute.
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2
Drain and cool under running water.
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3
Drain well and pat dry.
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4
In a small saucepan, melt the butter over moderately low heat.
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5
Whisk in the lemon juice and season with salt and black pepper; keep warm.
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6
Season the pork with salt and black pepper.
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7
Place 1 slice of prosciutto on each chop, folding the slices to fit.
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8
Press the sage leaves onto the prosciutto, then dust the pork with Wondra flour.
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9
In a very large skillet, heat the olive oil until shimmering.
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10
Carefully add half of the pork, prosciutto side down, and press with a spatula.
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11
Cook over high heat until golden on the bottom, about 2 minutes.
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12
Flip the pork and cook until barely pink throughout, about 1 minute longer.
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13
Transfer the saltimbocca to a serving platter and tent with foil.
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14
Repeat with the remaining pork chops.
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15
Pour off all but 2 tablespoons of the oil from the skillet.
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16
Add the garlic and crushed red pepper and cook over moderate heat until fragrant, 1 minute.
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17
Add the Swiss chard and cook, tossing, until heated through.
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18
Season with salt and black pepper.
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19
Transfer the Swiss chard to plates and top with the saltimbocca.
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20
Drizzle the lemon butter over the meat and serve right away.
