Active Time

　　15 min

　　Total Time

　　20 min

　　Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin: You get to stuff it with prosciutto, not to mention buttery Fontina and aromatic sage.

　　

Ingredients

Makes 2 servings

　　2 (1-inch-thick) center-cut rib pork chops

　　2 sage leaves, finely chopped

　　2 very thin slices Italian Fontina

　　2 thin slices prosciutto (1 ounce)

　　2 tablespoons olive oil, divided

　　1 large garlic clove, finely chopped

　　1 (10-ounces) bag fresh spinach, stems discarded

　　2 tablespoons unsalted butter, cut into pieces

　　1 tablespoon fresh lemon juice

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

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).

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.

　　

Step 6

Serve pork with spinach.