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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serving Size: 4
  • 4 Premium Reserve Pork® Boneless Pork Chops
  • To taste Cracked Black Pepper
  • As needed All Purpose Flour
  • 4 slices Thin Prosciutto
  • 4 slices Swiss or Gruyere Cheese
  • 4 sprigs Fresh Sage


  • 2 Each Chopped Shallots
  • 1 Each Chopped Garlic Clove
  • 4 Tbsp Unsalted Butter
  • 1 Cup White Wine
  • ½ Cup Chicken or Pork Stock
  • 3 Tbsp Fresh Chopped Sage
  • As needed Coarse Sea Salt and Black Pepper
  • As needed Corn Starch Slurry (to thicken)

  • Take one sage leave and place it on the pork chop. Cover the chop with plastic wrap and tenderize the pork with a meat mallet.
  • Remove the pork from the plastic and with the sage still on the pork, lightly dust or dredge cutlet with flour. In a sauté pan, heat up oil. Sauté steak to golden brown and remove from heat. Layer each chop with a slice of prosciutto and then top with a slice of cheese. Finish in the oven for 5 minutes or until cooked through and cheese melted.


  • Place 1 Tbsp. unsalted butter into a heavy bottomed sauté pan with the shallots and garlic. Sauté until tender.
  • Deglaze the mixture with white wine, simmer until reduced slightly. Add stock, simmer for an additional 5 minutes.
  • Add chopped sage. Continue to simmer the sauce and thicken as needed with the starch slurry. Finish with remaining butter.
  • Reserve for the finished chops. Sauce can accompany the dish on the side.