Pork Chops Saltimbocca with Sautéed Spinach: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves2

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.