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Baked Pork Chops Florentine Recipe
|Pork shoulder chops||6|
|Frozen spinach||20 Ounce, cooked and drained (2 Packages)|
|Frozen spinach||20 Ounce, cooked, drained (2 Packages)|
|Egg yolks||3 , beaten|
|Grated cheese||1⁄4 Cup (4 tbs)|
|For white sauce|
|Milk||2 Cup (32 tbs)|
Calories 809 Calories from Fat 332
% Daily Value*
Total Fat 37 g57%
Saturated Fat 14.7 g73.7%
Trans Fat 0.2 g
Cholesterol 387.8 mg
Sodium 615 mg25.6%
Total Carbohydrates 18 g6%
Dietary Fiber 5.7 g22.8%
Sugars 5.3 g
Protein 98 g196.6%
Vitamin A 449.9% Vitamin C 17.3%
Calcium 46.2% Iron 53.6%
*Based on a 2000 Calorie diet
Sear on both sides over high heat until well browned.
Reduce heat and cover pan.
Cook about 30 minutes until chops are tender.
Meanwhile, cook spinach.
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.