Monday, November 9, 2009

15under15: Pork Saltimbocca with Sauteed Spinach

(Also a Gourmet Tribute... with my mods!)
15under15s come in handy on nights like tonight... Mark's gotta have a quick dinner, play with H-man, and get back to the office.
I call these Turn-Around Nights. Turn-around Nights require something quick-fired, yet special...  something that says, "I love you, and thanks for working so hard for us." This meal fits the bill.
(Please excuse me if I seem overly sentimental- I'm listening to The Avett Brothers!)

Turn-Around Night with the Hubby (and H running around)

Pork Saltimbocca
Sauteed Spinach with Garlic

2 (1 inch thick) center cut pork chops OR 4 1/2 inch thick center cut pork chops (bone-in)
2 sage leaves, chopped finely
2  thin slices fontina cheese (I used provolone- cheaper and just as gooey/tasty)
2 slices prosciutto
kosher salt and black pepper
2 tbsp olive oil, divided between pork dish and spinach
1 garlic clove, minced
1 plastic box or giant bag baby spinach
2 tbsp butter, cut into pieces
1 tbsp lemon juice

Preheat oven to 450 degrees with rack in middle. 
If using 1 inch pork chops, cut a pocket into each chop. If using 4 thinner chops, you're just gonna sandwich all this good stuff in the middle. Sprinkle half of chopped sage in each "pocket." Stuff/layer with cheese and prosciutto. Pat pork chops dry and sprinkle with kosher salt and black pepper. 
Heat 1 tbsp oil in a large ovenproof skillet over med-hi heat. (Note: If you don't have an oven proof skillet, cook pork chops on stove in non-stick skillet, then transfer to baking sheet to finish in oven.) Cook pork chops until undersides are golden, about 3 minutes. Turn and put in preheated oven. Roast until cooked through, about 5-7 minutes. 
Meanwhile, heat 1 tbsp oil in a stock pot over med heat until it shimmers. Saute garlic until pale golden. Rinse spinach and add to pot, still wet. Cook, covered, stirring occasionally, until wilted. Season with salt, if desired. 
Transfer cooked chops to plates. On stove, add butter pieces and lemon juice to pan, stirring to loosen brown bits. Pour sauce over chops and serve with spinach.
Kiddie Mod: Cook an extra little chop for your little one. Garlicky spinach draws in even the pickiest veggie protestor! 

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