Pork Chops Saltimbocca with Sautéed Spinach

Ingredients for Pork Chops Saltimbocca with Sautéed Spinach

• 2 (1-inch-thick) centre-cut rib pork chops

• 2 sage leaves, finely chopped

• 2 very thin slices Italian Fontina

• 2 thin slices prosciutto (30g)

• 2 tablespoons olive oil, divided

• 1 large garlic clove, finely chopped

• 1 (275g) bag fresh spinach, stems discarded

• 2 tablespoons unsalted butter, cut into pieces

• 1 tablespoon fresh lemon juice

Preheat oven to 232°C 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 teaspoons each of salt and pepper (total).

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.

While chops cook, heat remaining tablespoon oil in a 5-quart 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.