Prosciutto Wrapped Pork

Serves: 4-6
The saltiness and flavor of the prosciutto really dresses up this pork chop recipe


INGREDIENTS
4 pork chops, boneless and center cut – ½ inch thick
1 teaspoon kosher salt
Black pepper
4 slices prosciutto
4 tablespoons olive oil
12 sage leaves
2 tablespoons capers, drained
1 tablespoon butter
1 lemon, zest and juice
2 garlic cloves, chopped
1 bag baby spinach leaves, (6 ounce size)

DIRECTIONS
Season pork chops with salt and pepper; wrap one slice of prosciutto around each chop.
On stovetop heat two tablespoons of olive oil in large skillet over high heat; add chops and cook until golden brown and cooked through – two to three minutes per side. Transfer to oven on low heat to keep warm while preparing sauce.
Add one tablespoon of oil to sauté pan; add sage leaves and sauté for one minute over medium high heat.  Remove from heat.
Remove sage leaves and whisk in capers, butter, lemon juice and zest.  Transfer sauce to a gravy boat.
Back in the same pan sauté garlic in one tablespoon of oil; add spinach and cook for two minutes. Season with salt and pepper.
Make a bed of spinach on serving dish; top spinach with pork chops.  Ladle sauce on top of pork and enjoy.