Florentine usually refers to dishes that are presented on a bed of spinach. Serve with linguine and French bread.
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
- 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.
- 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.
- In lightly greased casserole, place spinach to make a bed. Top with browned chops, spoon sauce over spinach and chops. Sprinkle with Parmesan cheese.
- 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.