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1
Preheat the oven to 425 degrees F. Season the pork with salt and pepper.
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2
Top each chop with a sage leaf, then wrap in 2 slices prosciutto.
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3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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4
Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes.
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5
Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes.
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6
Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes.
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7
Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt.
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8
Cover with plastic wrap and microwave until wilted, 3 minutes; drain.
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9
Drizzle with half of the lemon juice and season with salt and pepper.
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10
Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes.
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11
Add the broth and simmer until reduced by half.
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12
Stir in the remaining lemon juice and season with salt and pepper.
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13
Divide the pork among plates; drizzle with the shallot sauce.
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14
Serve with the spinach and lemon wedges.
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15
Per serving: Calories 583; Fat 37 g (Saturated 13 g); Cholesterol143 mg; Sodium 1,330 mg; Carbohydrate 16 g; Fiber 5 g; Protein 48 g
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16
Photograph by Christopher Testani
