Skillet (Fry Pan) - Essential for sautéing ingredients such as the prosciutto and spinach in this recipe.
Cutting Board - Useful for chopping vegetables like spinach, slicing pork chops, or even preparing other ingredients involved in the dish.
Measuring Cups & Spoons - Important for accurately measuring out spices and liquids to ensure proper seasoning of the saltimbocca sauce.
Whisk - Useful if you want to make a simple olive oil-based reduction or emulsion to accompany the dish, enhancing its flavor profile.
Food Processor (Optional) - Can be used for finely chopping ingredients like prosciutto and garlic quickly if desired.
Cheese Grater - Useful for grating Parmesan or another hard cheese as a garnish over your finished dish.
Wooden Spoon or Spatula - Essential for stirring and flipping ingredients in pans without scratching surfaces.
Large Mixing Bowl (for preparation) - Useful for mixing the sauce ingredients or combining breadcrumbs with prosciutto.
Paper Towels (Optional) - Can be used to pat dry cooked meat before assembly, ensuring a better sauté and sear in the final step.
Olive Oil Spray Bottle (Optional) - To lightly coat the pan if you prefer not to use oil directly for health reasons or greasing purposes.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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