Here's a no-fuss, slightly unusual preparation with a sauce that's pantry-friendly. The dish can be made dairy-free by replacing the heavy cream with cashew cream. Adapted from "Gluten-Free Girl Every Day," by Shauna James Ahern with Daniel Ahern (Houghton Mifflin Harcourt, 2013).
Pork Chops With Spinach-Prosciutto Sauce
4 bone-in pork chops (about an inch thick, 8 ounces each)
Freshly ground black pepper
2 tablespoons canola oil
5 thin slices prosciutto, rolled up and cut crosswise into thin slices
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons finely chopped fresh rosemary
½ cup heavy cream
2 cups chopped fresh baby spinach
Preheat the oven to 450 degrees. Set a large, ovenproof skillet, preferably cast iron, over medium-high heat. Season the pork chops all over with salt and pepper to taste. Place the chops in the skillet and sear them undisturbed for about 5 minutes, until they are browned on the bottom. Turn over the chops, then transfer the skillet to the oven. Roast for about 5 minutes or until their internal temperature registers 140 degrees on an instant-read thermometer. Transfer the meat to a plate to rest while you make the sauce.
Return the same skillet to medium-high heat and add the oil. Use your fingers to gently uncoil the strips of prosciutto; add them to the skillet and cook for a few minutes, until they are crisped and some of their fat has been rendered, then use tongs to transfer them to a plate. Add the onion and garlic to the skillet; cook for about 5 minutes, until the onion has softened, stirring occasionally and reducing the heat as needed so the garlic does not burn.
Stir in the rosemary and cook for 1 minute, then pour in the cream. Once it has heated through, toss in the chopped spinach and cook just until it has wilted, then return the crisped prosciutto to the mix, tossing to incorporate.
Taste, and adjust the seasoning as needed.
Divide the chops among individual plates. Spoon the sauce over each chop; serve warm.
Per serving: 360 calories, 28 g protein, 5 g carbohydrates, 25 g fat, 10 g saturated fat, 105 mg cholesterol, 370 mg sodium, 0 g dietary fiber, 1 g sugar