I've made this twice now and I think the modified version is much better. But then again I love prosciutto and while I thought the original recipe from Gourmet is very good - I just needed more cheese and prosciutto. :)
Note about the cheese: Apparently there is Fontina and Fontinella, do not confuse the two, they taste very different. Although both will melt well and if you accidentally brought Fontinella (which I did the first time I made this) it still tastes good. Fontina is much richer and creamer, so I think it tastes better. ;)
Pork Chops Saltimbocca with Sauteed Spinach
- 2 pork chops - boneless works easiest, but I've done it with bone-in as well.
- 2 sage leaves, finely chopped (can use dried - about a 1 teaspoon)
- 2 very thin slices Italian Fontina
- 2 thin slices prosciutto (1 ounce)
- 3 tablespoons butter
- 1 large garlic clove, finely chopped
- 1 (10-ounce) fresh spinach, stems discarded (or less depending on how much you like spinach)
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon fresh lemon juice
Pat chops dry and cut a deep, wide pocket in each pork chop. Sprinkle sage into each pocket and stuff pockets with cheese and prosciutto. Season with 1/4 tsp each of salt and pepper. (You don't want to over salt as the the prosciutto is quite salty as well)
In a ovenproof skillet, heat butter and cook one side of the chops until it is golden brown. Flip over, put on some more prosciutto (a slice or so), cheese and a bit of sage. Stick into the oven to roast.
Roast until cooked through, about 5 minutes.
While chops cook:
Heat butter in a 5-qt pot over medium heat. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
Plate pork and spinach. Drizzle a little bit of lemon juice on both. Serve.