Pork Chops Saltimbocca with Sauteed Spinach

Ingredients

• Provolone cheese

  2 slice (1 oz) or 56g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Prosciutto

  Primo Taglio

  1 oz or 28g

• Lemon juice

  Raw

  1 tbsp or 15g

• Sage

  Spices, ground

  1 tbsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Pork sirloin (chops or roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  2 chop, excluding refuse (yield from 1 raw or 208g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Finely chop the sage.
2. Preheat the oven to 450°F with the rack in the middle position.
3. Cut a deep, wide pocket in each pork chop. Sprinkle half of the sage into each pocket and stuff with cheese and prosciutto. Pat the chops dry and season with 1/4 teaspoon each of salt and pepper.
4. Heat 1 tablespoon of oil in a 12-inch ovenproof heavy skillet over medium-high heat until shimmering. Cook the chops until the undersides are golden, about 2 minutes, then turn and transfer the skillet to the oven. Roast until cooked through, about 5 minutes.
5. While the chops cook, heat the remaining tablespoon of oil in a 5-quart pot over medium heat until shimmering. Sauté the garlic until pale golden, about 30 seconds. Add the spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
6. Transfer the chops to a platter. Add butter and lemon juice to the hot skillet, stirring and scraping up brown bits, then pour the sauce over the pork.
7. Serve the pork with the sautéed spinach.