Pork Chops Saltimbocca with Sauteed Spinach
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This is such a delicious Italian way to cook a pork chop!


2 (1 in thick) center-cut rib pork chops
2 sage leaves, finely chopped
2 very thin slices Italian Fontina
2 thin slices prosciutto (1 ounce)
2 TBSP olive oil, divided
1 large garlic clove, finely chopped
1 (10 oz) bag fresh spinach, stems discarded
2 TBSP unsalted butter, cut into pieces
1 TBSP fresh lemon juice

pork chops saltimboca

1) Preheat oven to 450 degrees with rack in middle
2) 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).
3) Heat 1 TBSP oil in a 12-inch oven proof heavy skillet over medium-high heat until it shimmmers. 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 TBSP oil in a 5 quart pot over medium heat until it shimmers. Saute' garlic until pale golden about 30 seconds. Add spinach and cook, covered, stirring occassionally, until wilted, about 3 minutes. Season with salt.
5) Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
6) Serve pork with spinach.

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