These grilled boneless
pork chops have an Italian-seasoned spinach filling sandwiched
between two thinly pounded pork chops and are served with linguine
tossed in Alfredo sauce.
Pork
Florentine with Linguine
- 8 boneless pork chops
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
dry
1 tablespoon onion, chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
1 tablespoon prepared brown mustard
1 garlic clove, crushed
1/4 cup shredded mozzarella cheese
-
- 8 ounces linguine, cooked
according to package directions
- 1 small container refrigerated
Alfredo sauce, heated
- Pound boneless pork chops
until very thin, but do not tear the meat; set aside.
- In a bowl combine spinach,
chopped onion, basil, salt, pepper, nutmeg, prepared brown mustard,
crushed garlic clove, and shredded mozzarella cheese.
- Divide spinach mixture
over four boneless chops. Top with remaining meat and press down
firmly.
- Cook over a grill, about
6 minutes on the first side and 4 minutes on the other.
- Meanwhile toss the cooked
linguine with the heated Alfredo sauce.
- Serve the chops with the
prepared linguine.
Makes 4 servings.
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