- 4 7-to-8-ounce boneless center-cut pork chops (about 3/4 inch thick)
- Kosher salt and freshly ground pepper
- 4 large sage leaves
- 8 thin slices prosciutto
- 3 tablespoons extra-virgin olive oil
- 4 slices provolone cheese (about 3 1/2 ounces)
- 1 pound baby spinach
- Juice of 1 lemon, plus wedges for serving
- 1 large shallot, finely chopped, or 1/3 cup finely chopped red onion
- 2/3 cup low-sodium chicken broth
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.
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
Photograph by Christopher Testani