Pork Chops Saltimbocca

1. 1

   Preheat the oven to 425 degrees F. Season the pork with salt and pepper.

2. 2

   Top each chop with a sage leaf, then wrap in 2 slices prosciutto.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

4. 4

   Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes.

5. 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.

6. 6

   Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes.

7. 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.

8. 8

   Cover with plastic wrap and microwave until wilted, 3 minutes; drain.

9. 9

   Drizzle with half of the lemon juice and season with salt and pepper.

10. 10

    Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes.

11. 11

    Add the broth and simmer until reduced by half.

12. 12

    Stir in the remaining lemon juice and season with salt and pepper.

13. 13

    Divide the pork among plates; drizzle with the shallot sauce.

14. 14

    Serve with the spinach and lemon wedges.

15. 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

16. 16

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.