4 boneless pork chops, each 3/4 to 1 inch thick and 6 to 7 oz.
Kosher salt and freshly ground pepper, to taste
8 fresh sage leaves
8 thin prosciutto slices
Olive oil for brushing
Stuffed artichokes with pine nuts and currants for serving (see related recipe at left)
Balsamic vinegar for drizzling