Pork Saltimbocca With Polenta

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6 (4-ounce) boneless center-cut loin pork chops, trimmed

6 very thin slices prosciutto (about 2 ounces)

6 large fresh sage leaves

1/3 cup (about 1 1/2 ounces) shredded fontina cheese

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

2 tablespoons all-purpose flour

1 tablespoon olive oil

1/2 cup dry white wine

1 cup fat-free, less-sodium chicken broth

1 tablespoon thinly sliced fresh sage

2 cups 2% reduced-fat milk

1 (14-ounce) can fat-free, less-sodium chicken broth

1 cup instant polenta

1/2 teaspoon salt

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