Pork Chops Saltimbocca

• 32 ounces boneless center cut pork chops about 3/4"thick
• freshly ground pepper
• 4 sage leaves large
• 8 slices prosciutto
• 3 tablespoons EVOO
• 4 slices provolone cheese about 3 1/2 ounces
• 1 pound baby spinach
• 1 lemon plus wedges for serving
• 1 shallot
• 2/3 cup low sodium chicken broth

1. Preheat the oven to 425F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 pieces prosciutto.
2. Heat 2 tbsp oil in a large skillet over medium-high heat. Add the chops, sage-side down and cook, turning once, until the prosciutto is crisp, 8-10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the chop registers 145 degrees, about 8 minutes. Top each with a slice of provolone; return to the oven until cheese melts, 1-2 minutes.
3. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tbsp oil, 1 tbsp water and a pinch of salt. Cover with plastic wrap and nuke until wilted, 3 minutes, drain.
4. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with shallot sauce. Serve with spinach and lemon wedges.

center, freshly ground pepper, sage, prosciutto, evoo, provolone cheese, baby spinach, lemon, shallot, chicken broth

Taken from www.yummly.com/recipe/Pork-Chops-Saltimbocca-981956 (may not work)