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Monday, January 11, 2010

Rolled Pork Florentine
10 pork chops
1 pkg. frozen spinach
1 small bag pine nuts
1/2 cup grated Parmesan cheese
1 cup bread crumbs
salt and peper to taste
olive oil

Preheat oven to 375. With a mallet, tenderize and flatten 10 pork chops. Season liberally with salt and pepper. Set aside. In a small frying pan, toast pine nuts. Make sure not to burn or over cook them, just allow them to get nice and toasty. You should be able to smell that beautiful nutty smell. Once they are toasted, remove from frying pan and place them in a bowl to cool. Also microwave the spinach as directed on package. Allow to cool. Once cool squeeze out all excess liquid. You can use a cheese cloth for this. I just use my hands.

In a mixing bowl combine spinach (thawed), cheese and cooled pine nuts. Combine well. Drizzle in olive oil (about 1/4 cup) until you reach your desired consistency (this should be just on the wet side, with out becoming soupy). Place a tablespoon of the spinach mixture onto one end of flattened pork chop and roll. Secure with twine or tooth pick. Place in casserole. Continue with all 10 pork chops. This should take about half of the spinach mixture.

Once all chops are rolled and in casserole, salt and pepper the tops. Sprinkle with bread crumbs. Spread remaining spinach mixture over the top of the pork chops. Drizzle with olive oil. Bake for 30 min. Allow pork to rest before serving.

Tips: Using a white roux, you can make a bechamel sauce. From there, you can add parm and make a cheese sauce that would accompany this dish wonderfully. If you make your bechamel just after putting the pork in the oven, it should take about 15 min. Once done, poor bechamel over pork in the casserole and let pork continue cooking the remaining 15 min. Serve warm, but remember to let the meat rest before serving. This allows the juices to redistribute, making the meet wonderfully moist and succulent. Enjoy!

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