Curtis Stone's Prosciutto-Wrapped Pork with Sage and Capers

Serves 4

Work: 20 minutes

Total: 35 minutes

Ingredients

4 1/2-inch-thick boneless center-cut pork chops (6 ounces each)

1 teaspoon kosher salt

Ground black pepper

4 slices prosciutto

3 tablespoons olive oil

12 sage leaves

2 tablespoons drained capers

1 tablespoon unsalted butter

Zest and juice of 1 lemon

1 6-ounce bag baby spinach leaves

Directions

1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center.

2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet.

3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish.

4. Add spinach to the pan and cook until it wilts, about 2 minutes. Serve pork with spinach, sage, and sauce.

Per serving: 400 calories, 25g total fat, 7.5g sat fat, 864mg sodium, 5g carbs, 125mg chol, 39g protein, 3g fiber