Pork Chops Saltimbocca with Sautéed Spinach Recipe | Epicurious
Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin: You get to stuff it with prosciutto, not to mention buttery Fontina and aromatic sage.
Keywords
- italian
- pork chop
- spinach
- fontina
- prosciutto
- main
- dinner
- gluten free
- nut free
- keto
- 30 minutes or less
- roast
- gourmet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 2 (1-inch-thick) center-cut rib pork chops
- 2 sage leaves, finely chopped
- 2 very thin slices Italian Fontina
- 2 thin slices prosciutto (1 ounce)
- 2 tablespoons olive oil, divided
- 1 large garlic clove, finely chopped
- 1 (10-ounces) bag fresh spinach, stems discarded
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon fresh lemon juice
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