Ingredients

• 2 (1-inch-thick) center-cut rib pork chops
• 2 sage leaves, finely chopped
• 2 very thin slices Italian Fontina
• 2 thin slices prosciutto (1 ounce)
• 2 tablespoons olive oil, divided
• 1 large garlic clove, finely chopped
• 1 (10-ounces) bag fresh spinach, stems discarded
• 2 tablespoons unsalted butter, cut into pieces
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 450°F with rack in middle.
2. Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
3. Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
4. While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
5. Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
6. Serve pork with spinach.