Pork And Salmon
|Thinly sliced smoked salmon||1⁄3 Pound|
|Boned pork loin chops||6 , cut 1 inch thick|
|Spinach leaves||2 Pound, washed and drained|
Soak the salmon in water to cover 3 hours.
Drain; cut in 1-inch strips.
Cut each chop in half.
Discard the stems of the spinach.
Cut 12 six-inch squares of aluminum foil.
Overlap spinach leaves on the foil, completely covering the surface.
Place a piece of pork and salmon in the center of each.
Fold foil to completely cover the pork.
Cook in boiling water 3 hours, adding water as necessary.
Slit packages and serve with sweet potatoes.