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 loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 chop without refuse (Yield from 1 raw ch or 398g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat the oven to 450°F and place a rack in the center.
2. Prepare the chops: If using fresh sage leaves, finely chop them. Cut a deep pocket in each pork chop, then divide the sage between the pockets and stuff with the provolone and prosciutto. Pat the chops dry and season the outsides with salt and black pepper.
3. Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium-high until shimmering. Sear the chops until the first side is golden, about 2 minutes. Flip, then transfer the skillet to the oven and roast until the chops are just cooked through, about 5 minutes (internal temp about 145°F).
4. While the pork roasts, heat the remaining 1 tablespoon olive oil in a medium pot over medium heat. Sauté the garlic until fragrant and pale golden, about 30 seconds. Add the spinach and cook, covered, stirring occasionally, until wilted and heated through, 2–4 minutes; season with salt to taste.
5. Transfer the chops to a platter. Add the butter and lemon juice to the hot skillet on the stove over medium heat, scraping up the browned bits to form a quick pan sauce, 30–60 seconds. Spoon the sauce over the pork.
6. Serve the pork chops with the sautéed spinach.