| 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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