| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Entreé, Pork & ham, To post | 4 | Servings | |
INGREDIENTS
| 4 | Thick Pork Chops | |
| 1 | cn | (20 Oz) Tiny New Potatoes |
| 2 | pk | Frozen Chopped Spinach; thawed |
| 2 | tb | Butter |
| 2 | tb | Flour |
| Salt And Pepper; to taste | ||
| 1/4 | ts | Nutmeg |
| 1 | c | Milk |
| Grated Cheese; as needed |
INSTRUCTIONS
Sauté the pork chops and new potatoes in the fat from the chops. Mix the potatoes with the chopped spinach in the bottom of a low, buttered casserole. Place pork chops on top. Make a cream sauce by meltin the butter, blending in the flour, and adding the seasonings and milk very slowly. Cook and stir until smooth and thickened. Pour over chops and sprinkle grated cheese on top. Bake at 375° for 50 minutes. Serves 4 Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Henry W. Battle, III Posted to MC-Recipe Digest V1 #687 by Bill Spalding <billspa@icanect.net> on Jul 23, 1997
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