Pork Chops Saltimbocca with Sautéed Spinach

Name: Pork Chops Saltimbocca with Sautéed Spinach
Yield: Makes 2 servings
Ingredients: 2 (1-inch-thick) center-cut rib pork chops; 2 sage leaves, finely chopped; 2 very thin slices Italian Fontina; 2 thin slices prosciutto (1 ounce); 2 tablespoons olive oil, divided; 1 large garlic clove, finely chopped; 1 (10-ounces) bag fresh spinach, stems discarded; 2 tablespoons unsalted butter, cut into pieces; 1 tablespoon fresh lemon juice

Gina Marie Miraglia EriquezMakes 2 servingsSource

italian pork chop spinach fontina prosciutto main dinner gluten free nut free keto 30 minutes or less roast gourmet

Pork Chops Saltimbocca with Sautéed Spinach

Ingredients

2 (1-inch-thick) center-cut rib pork chops

2 sage leaves, finely chopped

2 very thin slices Italian Fontina

2 thin slices prosciutto (1 ounce)

2 tablespoons olive oil, divided

1 large garlic clove, finely chopped

1 (10-ounces) bag fresh spinach, stems discarded

2 tablespoons unsalted butter, cut into pieces

1 tablespoon fresh lemon juice

Method

Preheat oven to 450°F with rack in middle.

Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).

Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.

While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.

Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.

Serve pork with spinach.