Pork Chops Florentine

Trim any unwanted fat off of pork chops. Pat pork chops dry with a paper towel, salt and pepper both sides.

Preheat a skillet on medium high heat. Add a tablespoon of olive oil and pork chops. Once pork chops have a golden color on both sides reduce the heat to medium and finish cooking until internal temperature is 145 degrees.

While pork chops cook make the Mornay Sauce. Sauté the finely chopped spinach and set aside.

This happens quickly. In a medium saucepan add 3 tablespoons of unsalted butter. Heat until melted. Next add in 3 tablespoons of flour. Whisk and cook for a minute. Next add in white wine and chicken bouillon base. Cook for a couple minutes. Add in half and half whisking until sauce begins to thicken. Add in a pinch of cracked pepper. I use rainbow peppercorns for both flavor and color.

Once sauce has started to thicken add in the shredded Swiss cheese whisking until cheese has completely melted and everything is smooth and luxurious. Mornay sauce is a French classic sauce that is incredibly easy to make with simple ingredients.

Add spinach to the sauce. Plate the cooked pork chops on a platter. Drizzle Mornay Sauce over the pork chops and serve more sauce on the side.