In a small saute pan,add the white wine and cook down by at least 1/2. Then melt the butter over moderately low heat. Whisk in the lemon juice and season with salt and black pepper; keep warm;(not hot or else your sauce will break).
Season the pork with salt and black pepper. Place 1 slice or a small amount of shredded Fontina cheese on the top of the pork. Then 1 slice of prosciutto on each chop, folding the slices to fit. Make sure it is secure so that the cheese does not leak out. Press the sage leaves onto the prosciutto, then dust the pork with flour and get rid of any access. You want a very thin coating on the top.
In a very large skillet, heat the extra virgin olive oil until shimmering. Carefully add the pork, prosciutto side down, and press with a spatula. Cook over high heat until golden on the bottom, about 2 minutes. Flip the pork and cook until barely pink throughout, about 2-3 minutes longer. Transfer the saltimbocca to a serving platter and tent with foil. Repeat with any of the remaining pork chops.
Drizzle the lemon butter over the meat and serve right away. ENJOY!
