Pork Florentine

Florentine usually refers to dishes that are presented on a bed of spinach. Serve with linguine and French bread.

Recipe Ingredients:

4 boneless pork loin chops, about 1/2 to 3/4-inch thick
1 teaspoon vegetable oil
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
1/4 cup dry sherry
1 teaspoon Dijon-style mustard
1 ounce (1/4 cup) shredded Swiss cheese
1/8 teaspoon ground nutmeg
1 1(0-ounce) package frozen spinach, thawed
1 tablespoon grated Parmesan cheese

Cooking Directions:

1. Heat oil in nonstick skillet over medium-high heat. Add chops and brown, about 2 to 3 minutes per side, turning once. Remove and keep warm.
2. In small saucepan, melt butter, whisk in flour. Add milk and cook, stirring constantly, until mixture thickens and is smooth. Stir in sherry, mustard, cheese and nutmeg.
3. In lightly greased casserole, place spinach to make a bed. Top with browned chops, spoon sauce over spinach and chops. Sprinkle with Parmesan cheese.
4. Bake, uncovered, in a 450°F (230°C) oven until cheese is lightly browned, 7 to 8 minutes.

Makes 4 servings.

Recipe provided courtesy of National Pork Board.