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Baked Pork Chops Florentine

Western.Chefs's picture
  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
  Butter 2 Tablespoon
  Flour 3 Tablespoon
  Milk 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

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 mg129.3%

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

Baked Pork Chops Florentine Recipe