Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pork Chops Saltimbocca
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 583
- Total Fat
- 37 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 143 milligrams
- Sodium
- 1330 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 5 grams
- Protein
- 48 grams
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 583
- Total Fat
- 37 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 143 milligrams
- Sodium
- 1330 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 5 grams
- Protein
- 48 grams
Ingredients
Directions
- Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. 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. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges.
