2000s Recipes + Menus

Pork Chops Saltimbocca with Sautéed Spinach

  • Active time:25 min
  • Start to finish:20 min
August 2009
Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin: You get to stuff it with prosciutto, not to mention buttery Fontina and aromatic sage. View more of our favorite recipes from this issue.
  • 2 (1-inch-thick) center-cut rib pork chops
  • 2 sage leaves, finely chopped
  • 2 very thin slices Italian Fontina
  • 2 thin slices prosciutto (1 ounce)
  • 2 tablespoons olive oil, divided
  • 1 large garlic clove, finely chopped
  • 1 (10-ounce) bag fresh spinach, stems discarded
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon fresh lemon juice
  • Preheat oven to 450°F with rack in middle.
  • 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 tsp each of salt and pepper (total).
  • Heat 1 Tbsp 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.
  • While chops cook, heat remaining Tbsp oil in a 5-qt pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. 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.
  • Serve pork with spinach.
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