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

Pork Florentine

4 boneless pork loin chops, about 1/2-3/4 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

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 degree F. oven until cheese is lightly browned, 7 to 8 minutes.

Serves 4.

Nutrition Facts
Calories 330 calories
Protein 33 grams
Fat 17 grams
Sodium 273 milligrams
Cholesterol 93 milligrams

Recipe provided courtesy of Pork, The Other White Meat.