Servings: 6

6 pork loin chops, 1/2-3/4" thick 6 pork loin chops, ½ to ¾" thick
oil for sautéing oil for sautéing
1.5 pounds fresh spinach, washed/chopped, lightly steamed 1.5 pounds fresh spinach, washed/chopped, lightly steamed
2 Tablespoons grated onion 2 Tablespoons grated onion
6 Tablespoons butter 6 Tablespoons butter
6 Tablespoons flour 6 Tablespoons flour
1 1/4 cups strong chicken stock 1 ¼ cups strong chicken stock
1 3/4 cups milk 1 ¾ cups milk
salt & pepper to taste salt & pepper to taste
nutmeg to taste nutmeg to taste
2 egg yolks, slightly beaten 2 egg yolks, slightly beaten
1.5 cups grated Swiss cheese 1.5 cups grated Swiss cheese
6 Tablespoons freshly grated Parmesan cheese 6 Tablespoons freshly grated Parmesan cheese
cooked rice or pasta or quinoa cooked rice or pasta or quinoa

Brown chops in a lightly greased pan. Lower heat, cover, and simmer 30 minutes or until tender. Keep warm.
Combine cooked spinach with grated onion and set aide.
In saucepan, melt butter. Stir in the flour and cook over low heat for 3 minutes. Slowly stir in chicken stock and milk and continue to stir until thickened. Add salt, and pepper and nutmeg.
Stir a little of the warm sauce into the egg yolks and then return the yolk mixture to the sauce, stirring until smooth and thick.
Mix 1 cup of the sauce with spinach mixture and spread it over bottom of a large, greased, shallow casserole dish. Arrange chops on top of spinach.
Meanwhile, stir the Swiss cheese into the remaining sauce and stir over low heat until cheese is melted. Pour sauce over chops, sprinkle with Parmesan cheese and bake uncovered at 400 degrees for 15 minutes or until bubbling and cheese is slightly browned. Serve with rice or pasta or quinoa.