Ingredients

4 x 50g pork medallions, approx 2cm thick

4 slices parma ham

4-6 fresh sage leaves

Flour, for dusting

1 tbsp olive oil

15g butter

50ml marsala wine

Preparation

Place each pork medallion between 2 sheets of oiled cling film and, using a rolling pin, bash them out to approximately 5mm thick.

Tear the sage leaves into small pieces and scatter over the pork. Lay a slice of parma ham on each medallion and press down lightly.

Lightly dust each medallion with flour then shake off the excess.

Heat the oil and butter in a heavy based pan. Lay the pork in the pan ham side down and season the other side. Fry gently for approximately 1 minute then turn over and cook the other side for 1-2 minutes, until golden and cooked through. Remove from the heat and keep warm.

Add the Marsala to the pan, turn the heat up and simmer for 1-2 minutes. If the sauce starts to become too thick add a drop or two of water, stirring constantly.

Drizzle the sauce over the pork and serve immediately with green beans and garlic and rosemary roasted potatoes.