Pork Chops Saltimbocca with Sauteed Spinach

Ingredients

• Provolone cheese

  Reduced fat

  1 slice or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pork slice

  Cured, ham, bone-in, separable lean and fat, unheated

  2 slice or 850g

• Lemon juice

  Raw

  1 tbsp or 15g

• Sage

  Spices, ground

  1 tbsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Pork loin, center rib (chops)

  Fresh, bone-in, separable lean and fat, cooked, broiled

  8 oz or 227g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Finely chop sage.
2. Preheat oven to 450F with rack in middle.
3. 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).
4. 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.
5. While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Saut garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
6. Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
7. Serve pork with spinach.