Florentine usually refers to dishes that are presented on a bed of spinach. Serve with linguine and French bread.
- 4 boneless pork chops (about 3/4-inch thick)
- 1 teaspoon vegetable oil
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup milk
- 1/4 cup dry sherry
- 1 teaspoon dijon (style mustard)
- 1 ounce swiss cheese (shredded,, 1/4 cup)
- 1/8 teaspoon ground nutmeg
- 10 ounces frozen spinach (thawed)
- 1 tablespoon parmesan cheese (grated)
- 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.