Loved the concept. Instead of using flat pork, I rolled it, like a typical saltimbocca. I tucked provalone cheese in it, then placed the prosciutto on the plate, layerered the pork (with provalone on top) then rolled it up.
I placed the sage leaf on top, browned the meat roll, then placed it on a plate, keeping it warm in the oven.
I then sautéed the chard in the pan with white wine, as a brazing liquid.
Placed the partially cooked pork rolls into the pan, then placed in the oven, 350 degrees for about 20 minutes, while my potatoes finished roasting. Yum.