Step 1

Season chops with salt, pepper and granulated garlic and onion

Step 2

Top with 2 leaves of sage and wrap each chop with overlapping ham

Step 3

Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Heat a large nonstick skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan

Step 4

Lightly dredge the pork with Wondra (if using)

Step 5

Add the chops seam-side down and press with spatula to crisp and set the ham

Step 6

Cook chops 6 to 7 minutes until crisp on both sides and cooked through, then transfer to platter

Step 7

Add wine to pan, reduce by half, add juice of lemon, then swirl in butter

Step 8

While pork cooks, heat remaining oil in second skillet and saute the chard stems for 3 to 4 minutes with salt and pepper

Step 9

Add garlic, wilt in greens, then add stock, adjust salt and pepper and add nutmeg