This quick and easy Italian Saltimbocca is served on a bed of wilted Spinach and creamy polenta and is on the dinner table in about 30-minutes. Easy enough for a weeknight meal yet elegant enough for dinner guests.
32ounceboneless center-cut pork chops4 7 to 8 oz chops that are 3/4 inch thick
Kosher salt and freshly ground pepper
4large sage leaves
4 to 8thin slices prosciutto, to taste
3tablespoonsextra-virgin olive oil
4slicesProvolone, Mozzarella or Fontina cheese
1poundkale or spinach
Juice of 1 lemon, plus wedges for serving
1large shallot, finely chopped, or 1/3 cup finely chopped red onion
2/3cuplow-sodium chicken broth
Instructions
Preheat the oven to 425 °F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 1 or 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 °F, about 8 minutes.
Top each with a slice of cheese; return to the oven until the cheese melts, 1 to 2 minutes.
Meanwhile, put the spinach or kale in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Microwave (covered or uncovered) until wilted, 3-5 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 atop creamy polenta and lemon wedges.