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Pork Chops Florentine

Recipe #298560 | 35 min | 20 min prep | SERVES 4 -6 (Change Servings)
(1) RATE IT NOW READ REVIEWS

RECIPE BY: Oolala

From Favorite Recipes of Our First Ladies, 1971. This was submitted by Mrs. Christopher Bond of Missouri. In reading this, I would add garlic powder to the chops and to the spinach.

Posted on: Apr 15, 2008

Print Recipe

Ingredients

  • 4-6 pork chop, 1/4 lb. each
  • salt
  • pepper
  • 1/4 cup water
  • 1 lb spinach, cooked
  • 3 ounces egg noodles, cooked
  • 2 tablespoons flour
  • 2 1/2 tablespoons butter, melted
  • 2 1/2 cups milk
  • 1/2 cup parmesan cheese, grated

    • Directions

    1. 1
      Brown the chops in a skillet without adding any oil.
    2. 2
      Add salt and pepper to taste and then add the water. Cover and simmer till tender.
    3. 3
      Chop the spinach and mix with the onion and mix.
    4. 4
      Meanwhile, mix the flour, butter and milk and add it to the noodles.
    5. 5
      Spread spinach over the bottom of a casserole, pour noodles over that and arrange the chops on top of the noodles.
    6. 6
      Pour pan gravy over all.
    7. 7
      Sprinkle with grated cheese and bake at 375 degrees F. for 15 minutes.

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    Featured Reviews for This Recipe

    From: Chef #748344

    On Apr 26, 2008

    This was great! I was a bit skeptical at first but the kids even loved it! We will be adding this to our rotation!

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (439g)

    Recipe makes 4 servings

    Calories 561
    Calories from Fat 287 (51%)
    Amount Per Serving %DV
    Total Fat 32.0g 49%
    Saturated Fat 15.5g 77%
    Monounsaturated Fat 11.1g
    Polyunsaturated Fat 2.6g
    Trans Fat 0.0g
    Cholesterol 144mg 48%
    Sodium 478mg 19%
    Potassium 1310mg 37%
    Total Carbohydrate 29.9g 9%
    Dietary Fiber 3.3g 13%
    Sugars 1.0g
    Protein 39.1g 78%
    Vitamin A 11160mcg 223%
    Vitamin B6 0.9mg 43%
    Vitamin B12 1.5mcg 25%
    Vitamin C 35mg 58%
    Vitamin E 2mcg 9%
    Calcium 469mg 46%
    Iron 5mg 28%

    detailed view...

    how is this calculated?

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