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 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

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.

Serves 4.

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

Recipe provided courtesy of Pork, Be Inspired®.