Pork Chops with Spinach-Prosciutto Sauce

By á-33728

4 servings
360 calories

Ingredients

• 4 bone-in pork chops
• (about an inch thick, 8 oz. ea.)
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons canola oil
• 2 cloves garlic chopped
• 2 tablespoons Kosher salt
• finely chopped
• Freshly ground black pepper
• 2 tablespoons canola oil
• 5 thin slices prosciutto,
• rolled up and cut crosswise into thin slices
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons finely chopped
• fresh rosemary
• 1/2 c. heavy cream
• 2 c. chopped baby spinach
• spinach

Preparation

Step 1

1. Preheat the oven to 450 degrees. Set a large, ovenproof skillet, preferably cast iron, over medium-high heat. Season the pork chops all over with salt and pepper to taste. Place the chops in the skillet and sear them undisturbed for about 5 minutes, until they are browned on the bottom. Turn the chops over, then transfer the skillet to the oven. Roast for about 5 minutes or until their internal temperature registers 140 degrees on an instant read thermometer. Transfer the meat to a plate to rest while you make the sauce.
2. Return the same skillet to medium-high heat and add the oil. Use your fingers to gently uncoil the strips of prosciutto; add them to the skillet and cook for a few minutes, until they are crisped and some of their fat has been rendered, then use tongs to transfer them to a plate. Add the onion and garlic to the skillet; cook for about 5 minutes, until the onion has softened, stirring occasionally and reducing the heat as needed so the garlic does not burn.
3. Stir in the rosemary and cook for 1 minute, then pour in the cream. Once it has heated through, toss in the chopped spinach and cook just until it has wilted, then return the crisped prosciutto to the mix, tossing to incorporate. Taste, and adjust the seasoning as needed.
4. Divide the chops among individual plates. Spoon the sauce over each chop; serve warm.