Tuscan Pork over Pasta

Tuscan Pork over Pasta

1 large pork chop (3/4 lb), cut into 1-inch slices
salt and pepper to taste
1 Tbsp olive oil
2 thin slices deli ham (or prosciutto)
2 garlic cloves, minced
1/2 tsp dried sage
2 Tbsp balsalmic vinegar
1/2 cup whipping cream
3/4 cup chopped tomato
4 fresh basil leaves, thinly sliced
Parmesan cheese, freshly grated

Sprinkle pork with salt and pepper. In large skillet over medium-high heat, cook pork in oil until no longer pink. (I cook it on one side in single layer until almost done and browned nicely on one side. . .then flip to finish cooking.) Remove and reserve.

In same skillet, saute ham (prosciutto) in drippings. Add garlic and sage. Stir together. Add vinegar, stirring to loosed browned bits from pan.

Stir in cream. Reduce heat and cook 1-2 minutes or until thickened slightly. Add tomatoes and pork. Heat thru. Serve over angel hair and sprinkle each serving with basil and cheese.

Serve with: French Bread and green salad.