Ingredients
- 4 1-inch thick pork chops
- 4 sage leavesafinely chopped
- 4 Cheese, Fontina, very thinly sliced
- 55 grams prosciutto, 4 thin slices
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons olive oil, extra virgin
- 2 cloves garlic, finely chopped
- 570 grams spinach
- 4 tablespoons butter, unsalted
- 2 tablespoons fresh lemon juice
Directions
1. Preheat oven to 450*F/220*C/GM8 with rack in middle. |
2. Cut a deep, wide pocket in each pork chop. Sprinkle sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with salt and pepper. |
3. Heat half of oil in ovenproof heavy skillet 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. |
4. While chops cook, heat remaining oil in 5-Qt pot and sauté garlic until pale golden. 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. |
5. Serve pork with spinach. |
Pork Chops Saltimbocca with Sautéed Spinach. To import, drag image to your MacGourmet recipe box.