Pork Chops Saltimbocca

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

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

Directions

  1. 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.

Baked Pork Chop

Pan Fried Pork Chops

Smothered Pork Chops

Stuffed Pork Chops

Stuffed Pork Chops

Easy Grilled Pork Chops

Parmesan-Crusted Pork Chops

Breakfast Pork Chops