6 small (about 3 oz. each) boneless pork cutlets or thin-cut pork chops, trimmed
kosher salt and freshly ground black pepper
6 thin slices prosciutto
6 small fresh sage leaves
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1⁄2 C. dry white wine
Season the pork on both sides with salt and pepper. Put a prosciutto slice on a work surface. Place a pork cutlet or chop in the center. Wrap the ends of the prosciutto around the pork, overlapping in the center. Place a sage leaf over the ends and thread an 8” bamboo skewer through the pork to secure the prosciutto and sage. Repeat with the remaining pork cutlets or chops.
In a large skillet, melt the butter with the oil over medium-high heat. Add the cutlets or chops, in batches if necessary, sage side down, in a single layer and cook until the prosciutto is crisp and the pork is lightly browned on the bottom, about 3 minutes. Turn and cook the second side for 2 minutes. Transfer to a plate and cover with aluminum foil to keep warm.
Discard any oil from the skillet and add the wine. Increase the heat to high and cook until thickened, stirring to scrape up the browned bits on the bottom of the pan, about 3 minutes. Arrange the pork on a platter or divide among 6 small plates, spoon the pan sauce over each, and serve.