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.
In another pan, heat 1 tablespoon butter and sauté chard briefly while stirring. Season with salt and pepper. Peel garlic and squeeze through the press into the pan. Stir in remaining butter and sprinkle with Parmesan and pine nuts. Unwrap the steaks, place on plates, drizzle with accumulated juices and serve with vegetables.