| This one is one of my personal fav's. Is great for company, too. PORK CHOPS FLORENTINE - Serves 6 6 pork chops flour (to coat chops) oil (to fry chops) 3 packages frozen chopped spinach Broth: 1 carrot, peeled, sliced 1 onion, chopped 1-1/2 cups water 2 chicken bouillon cubes Bay leaf (optional) Sauce: 6 Tablespoons margarine 6 Tablespoons flour 2 cups milk 6 ounces sliced aged Swiss cheese To be served over white rice. 1. Dredge chops in flour. May add salt & pepper if you wish. Fry in pan coated with oil. While chops are cooking, prepare spinach and broth. Set aside cooked chops. 2. Cook spinach. Drain thoroughly in colander, squeezing out water. Salt to taste. 3. Broth: Put broth ingredients in a small pot and simmer 10-15 minutes. 4. Sauce: Melt margarine in same skillet used for chops. Add flour and blend. This makes a "roux". Cook roux for a couple minutes. Add milk and stir to blend. Put strainer over pan of sauce; pour broth through strainer into pan. Reserve carrots/onions in strainer. Stir sauce to blend. Allow sauce to thicken as it cooks. If too thick, add milk or water. Add salt and pepper to taste. 5. Assemble in this order in 9x13 pan: Spinach on bottom, add carrots/onions (optional), then pork chops, pour sauce on evenly (lift chops to set sauce seep into spinach). Top with Swiss cheese slices. Bake at 350 degrees about 30 minutes or until it is hot and top is lightly browned. 6. Start cooking rice after casserole is put into the oven. |
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