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Description
Florentine usually refers to dishes that are presented on a bed of spinach. Serve with linguine and French bread.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (about 3/4-inch thick)
- 1 tsp. vegetable oil
- 2 Tbsp. butter
- 2 Tbsp. flour
- 3/4 cup milk
- 1/4 cup dry sherry
- 1 tsp. dijon (style mustard)
- 1 oz. swiss cheese (shredded,, 1/4 cup)
- 1/8 tsp. ground nutmeg
- 10 oz. frozen spinach (thawed)
- 1 Tbsp. Parmesan cheese (grated)
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Directions
- Heat oil in nonstick skillet over medium-high heat. Add chops and brown, about 2-3 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 degree F. oven until cheese is lightly browned, 7-8 minutes and until pork chops's internal temperature on a thermometer reads 160 degrees.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat10g50% |
Trans Fat0g |
Cholesterol150mg50% |
Sodium360mg15% |
Potassium1060mg30% |
Protein49g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A170% |
Vitamin C8% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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