Pork Chops Saltimbocca with Sautéed Spinach
Pork Chops Saltimbocca with Sautéed Spinach is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 450°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F with rack in middle.
Cut a deep, wide pocket in each pork chop.
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).
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.
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.
Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes.
Season with salt.
Transfer chops to a platter.
Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
Serve pork with spinach.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.