Pork Chops Saltimbocca

1. 1

   Preheat the oven to 425F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 pieces prosciutto.

2. 2

   Heat 2 tbsp oil in a large skillet over medium-high heat. Add the chops, sage-side down and cook, turning once, until the prosciutto is crisp, 8-10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the chop registers 145 degrees, about 8 minutes. Top each with a slice of provolone; return to the oven until cheese melts, 1-2 minutes.

3. 3

   Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tbsp oil, 1 tbsp water and a pinch of salt. Cover with plastic wrap and nuke until wilted, 3 minutes, drain.

4. 4

   Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with shallot sauce. Serve with spinach and lemon wedges.

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