Proscuitto and Rosemary Pork Steaks with Chard

Rinse chard thoroughly, shake dry, trim roots and cut stems in a wedge shape from the leaves. Slice stems diagonally into 2 cm (approximately 3/4 inch) pieces. Bring a large pot of salted water to a boil, add chard stems and cook for 2 minutes. Then add leaves and cook for another 3 minutes. Drain a colander, rinse in cold water and squeeze out water. Finely grate the Parmesan.

Toast pine nuts in a dry pan. Top each steak with a slice of prosciutto and a piece of rosemary, fold steaks over the fillings and secure with toothpicks. Season steaks with salt and pepper, sprinkle with flour and fry 4 minutes in hot oil on each side. Remove the meat from the pan and wrap in aluminum foil. Drain frying oil from the pan, pour in the Marsala, bring to a boil while stirring and boil vigorously for 2 minutes.