2 Servings 20 min Cook
2 Slice Provolone Cheese
2 Tbsp Olive Oil
2 Slice Pork Slice
1 Tbsp Lemon Juice
1 Tbsp Sage
1 Cloves, minced Garlic
2 Chop without refuse (yield from 1 cooked Pork Loin, Center Rib (Chops)
1 Package (10 oz) Spinach
2 Tbsp Butter
Finely chop sage.
Preheat oven to 450F 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.
Saut 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.
