Stuffed porkchops Florentine

In cooking and recipes, Florentine usually means something is in a cream sauce with spinach.  This is a great way to incorporate spinach into a meal plan without having to serve spinach alone as a side.  Also, whenever serving dark greens, like spinach, it is a good idea to season with some nutmeg, as this will enhance the natural flavors of the greens.

4 pork chops (bone in preferable)

1 lb frozen spinach, thawed and cooled, with all excess water squeezed out

1/4 c. asiago cheese, shredded

1 Tbsp. heavy cream (or milk)

1 egg

1/8 tsp. nutmeg

1/4 tsp. black pepper

1/2 c. chicken broth

toothpicks

Pat porkchops dry with a paper towel, and slice into flesh opposite bone to create a pocket to stuff.  In a medium bowl, mix together spinach, cheese, cream, egg, nutmeg, and pepper - mixture will be very thick.  Stuff 1/4 of mixture into porkchop and thread toothpick through edge to seal.  Repeat for other three chops.  In a large oven-safe skillet with lid, sear porkchops over high heat (allow to brown about 5 minutes per side without disturbing - when chop is deeply golden brown, flip over and repeat).  Add broth to bottom of pan, cover, and transfer to 350 degree oven for about 40 minutes, until cooked through.