Veal Chops Saltimbocca with Tomato Cream

Preheat oven to 350 degrees F.
In a large cast iron pan or oven-proof skillet, heat olive oil over medium-high flame.  Season chops with salt and pepper. Top each chop with 2 sage leaves, then wrap with Prosciutto, pressing to seal. Place the chops sage side down and sear until Prosciutto is nicely browned, about 2 minutes. Turn chops and continue to cook about 2 minutes more. Put pan in the oven and bake until an thermometer inserted horizontally in the center of each chop registers 145 degrees F, about 8-10 minutes. Remove chops to a cutting board to rest and tent with foil.
Pour off the excess oil from the pan. Return pan to high heat and carefully pour in wine, scraping up any browned bits from the bottom of the pan. Add the chicken stock and continue cooking until reduced by half. Finely chop remaining sage leaves. Add the tomatoes, cream, squeeze of lemon, and chopped sage. Taste for seasoning and add salt and/or pepper, if needed. Place veal chops on top of sauce and serve with your favourite pasta.