Baked Pork Chops Florentine
|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)|
Dredge pork chops with seasoned flour.
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.