Before cooking the chops, boil the potatoes and parsnips for 5 minutes. Make sure that your chops are nice and thick. Take a very sharp, pointed knife and open the side with no bone. Cut the mozzarella into slices or squares. Stuff the chop with one slice of Parma ham, 1/4 of the mozzarella and one sage leaf. Once the chops are prepared, place in a large baking tray containing olive oil and butter. Cook the chops for 3 minutes each side, then add the white wine followed by the potatoes and parsnips with the rosemary, and place in the oven for 20 minutes. If the outside of the chops seem to be turning too brown, cover with silver foil for the remainder of the cooking time. Fill a separate pan with water, add the washed spinach and cook al dente. Drain and saute with some olive oil, garlic and butter. Add a pinch of salt and pepper. Serve everything in a large serving dish in the centre of the table.