Pork Chops Saltimbocca with Sautéed Spinach

Ingredients

• 2 slices fontina italian very thin
• 1 large garlic clove finely chopped
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil divided
• 2  center-cut rib pork chops 1-inch-thick ()
• 1 ounce pancetta thin
• 2  sage leaves finely chopped
• 10 ounces pkt spinach fresh
• 2 tablespoons butter unsalted cut into pieces

Equipment

• frying pan
• oven
• pot

Directions

1. Preheat oven to 450°F with rack in middle.
2. Cut a deep, wide pocket in each pork chop.
3. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
4. Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
5. While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds.
6. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
7. Transfer chops to a platter.
8. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
9. Serve pork with spinach.