Baked Pork Chops Florentine Recipe
Ingredients
| 6 shoulder pork chops | ||
| 2 packages frozen spinach, cooked and drained | ||
| Flour | ||
| Egg yolks | 3 , beaten | |
| Grated cheese | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Butter | 2 Tablespoon (For white sauce:) | |
| Flour | 3 Tablespoon (For white sauce:) | |
| Milk | 2 Cup (16 tbs) (For white sauce:) | |
| Salt, pepper | ||
Directions
Dredge pork chops with seasoned flour.
Sear on both sides over high heat until well browned.
Turn frequently.
Reduce heat and cover pan.
Cook about 30 minutes until chops are tender.
Turn frequently.
Meanwhile, cook spinach.
Keep warm.
Prepare white sauce: Melt butter, stir in flour until thoroughly blended.
Slowly add milk, stirring constantly.
Add salt and pepper.
Stir until thick and smooth.
Arrange hot cooked spinach in shallow, buttered baking dish.
Place chops on it.
Stir egg yolks into white sauce.
Pour over the chops.
Sprinkle with grated cheese (any kind).
Place in hot (4000) oven or under hot broiler.
Brown until cheese bubbles.
Sear on both sides over high heat until well browned.
Turn frequently.
Reduce heat and cover pan.
Cook about 30 minutes until chops are tender.
Turn frequently.
Meanwhile, cook spinach.
Keep warm.
Prepare white sauce: Melt butter, stir in flour until thoroughly blended.
Slowly add milk, stirring constantly.
Add salt and pepper.
Stir until thick and smooth.
Arrange hot cooked spinach in shallow, buttered baking dish.
Place chops on it.
Stir egg yolks into white sauce.
Pour over the chops.
Sprinkle with grated cheese (any kind).
Place in hot (4000) oven or under hot broiler.
Brown until cheese bubbles.
Chef
