Pork Chops Saltimbocca with Sautéed Spinach
['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']
Preheat oven to 450°F with rack in middle.
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).
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.
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.
Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
Serve pork with spinach.
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