Recipe

Pork Chops Saltimbocca With Sauteed Spinach Recipe

	Pleclare / All my dishes 5 months ago Any excuse to cook a pork chop is a good excuse,here is one of Italian origin: You get to stuff with prosciutto,not to mention buttery Fontina and aromatic sage. From Gourmet. Prep:15m Cook:20m Servings:2	Pleclare
	pork chopssageitalian fontinaprosciuttooilgarlicbutterlemon juice

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Fans

justjakesm

karlyn255

sparow64

grizzlybea

lasaf

zoeb

valinkenmo

Ingredients

2 (1" thick) center-cut rib pork chops

2 sage leaves,finely chopped

2 very thin slices Fontina cheese

2 thin slices prosciutto (1oz)

2 Tbs olive oil divided

1 large garlic clove,finely chopped1 (10oz) bag fresh spinach,stems discarded

2 Tbs unsalted butter,cut in pieces

1 Tbs. fresh lemon juice

Directions

Preheat oven to 450. with rack in middle.

Cut deep wide pocket in each chop. Sprinkle half of sage in each pocket with cheese and prosciutto. Pat chops dry and season with 1/4 tsp. each salt and pepper (total)

Heat 1 Tbs oil in a 12" ovenproof skillet over med-high heat until it shimmers. Cook chops till undersides are golden,about 2 mins,then turn and transfer skillet to oven. Roast till cooked through,about 5 mins.

While chops cook,heat remaining 1 Tbs oil in 5qt.pot over med. heat until it shimmers. Saute garlic till pale golden,about 30 seconds. Add spinach and cook,stirring occasionally,until wilted,about 3 mins. Season with salt.

Transfer chops to 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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Comments

sparow64 5 months ago said:
OH yeah baby...what time is dinner??? I'll bring the margaritas...

sparow64 5 months ago said:
(Even though it's Italian, margaritas go with everything...lol)

grizzlybear 5 months ago said:
OH YEAH now this is right up my alley i have 6
1 1/2" wild bore chops this wil work GREAT on.THANKS for the wonderful post.....got my 5

valinkenmore 5 months ago said:
Yum, yum, yum! Bookmarked and saved!

justjakesmom 5 months ago said:
Mmmm Sounds "company good"!

chileandspice 5 months ago said:
This sounds much easier than pounding the pork, stuffing and rolling. I think the pork will be moister and not as susceptible to over cooking. I think I'll try it this weekend!

zoeb 4 months, 2 weeks ago said:
Mmmmmm! Yummy!

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