 | | Pork Chops Florentine |
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6 pork chops - flour, salt, pepper
3 (10 oz.) pkgs. frozen spinach, broccoli
2 egg yolks
1 c. grated Swiss cheese
Dredge chops with flour, salt and pepper. Brown in skillet 30 minutes. Cook spinach. 1 (10 oz.) chicken broth
1 onion
1 carrot
1/2 bay leaf
6 tbsp. butter
6 tbsp. flour
1 3/4 c. milk |
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| Instructions |
| Simmer broth with onion, carrot, bay leaf for 10 minutes. Strain. Melt butter, add flour when bubbly, add strained broth and milk. Stir CONSTANTLY. Cook until thickened. Blend in 2 egg yolks. Grease shallow baking dish. Spread spinach, lay chops on spinach, cover with sauce, Swiss cheese. Bake at 375 degrees for 15 minutes. |
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