Stuffed porkchops Florentine
In cooking and recipes, Florentine usually means something is in a cream sauce with spinach. This is a great way to incorporate spinach into a meal plan without having to serve spinach alone as a side. Also, whenever serving dark greens, like spinach, it is a good idea to season with some nutmeg, as this will enhance the natural flavors of the greens.
4 pork chops (bone in preferable)
1 lb frozen spinach, thawed and cooled, with all excess water squeezed out
1/4 c. asiago cheese, shredded
1 Tbsp. heavy cream (or milk)
1/8 tsp. nutmeg
1/4 tsp. black pepper
1/2 c. chicken broth
Pat porkchops dry with a paper towel, and slice into flesh opposite bone to create a pocket to stuff. In a medium bowl, mix together spinach, cheese, cream, egg, nutmeg, and pepper – mixture will be very thick. Stuff 1/4 of mixture into porkchop and thread toothpick through edge to seal. Repeat for other three chops. In a large oven-safe skillet with lid, sear porkchops over high heat (allow to brown about 5 minutes per side without disturbing – when chop is deeply golden brown, flip over and repeat). Add broth to bottom of pan, cover, and transfer to 350 degree oven for about 40 minutes, until cooked through.