Pork Chops Saltimbocca
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil450 g
Baby SpinachDirections:
1
Preheat the oven to 425 degrees F
2
Season the pork with salt and pepper
3
Top each chop with a sage leaf, then wrap in 2 slices prosciutto
4
Heat 2 tablespoons olive oil in a large skillet over medium-high heat
5
Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes
6
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
7
Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes
8
Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt
9
Cover with plastic wrap and microwave until wilted, 3 minutes; drain
10
Drizzle with half of the lemon juice and season with salt and pepper
11
Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes
12
Add the broth and simmer until reduced by half
13
Stir in the remaining lemon juice and season with salt and pepper
14
Divide the pork among plates; drizzle with the shallot sauce
15
Serve with the spinach and lemon wedges
16
Photograph by Christopher Testani