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

1. Pound boneless pork chops until very thin, but do not tear the meat; set aside.
2. In a bowl combine spinach, chopped onion, basil, salt, pepper, nutmeg, prepared brown mustard, crushed garlic clove, and shredded mozzarella cheese.
3. Divide spinach mixture over four boneless chops. Top with remaining meat and press down firmly.
4. Cook over a grill, about 6 minutes on the first side and 4 minutes on the other.
5. Meanwhile toss the cooked linguine with the heated Alfredo sauce.
6. Serve the chops with the prepared linguine.

Makes 4 servings.