A New Twist On An Old Favorite.


Sometimes naming my concoctions is the hardest part of posting recipes. So was the case with this dish. As usual, I took what I had on hand and created something that I thought would taste good together, then I braced myself as I put it in front of the family. Thumbs up on this boneless pork chop topped with a slice of swiss cheese and spinach with ham, swiss and parmesan cheese. See the recipe…

Pork Cordon Bleu

Cook pork chops with a sprinkling of seasoned salt in a few tablespoons of olive oil, just until juices run clear. I have found the biggest mistake people make with pork is overcooking it.

Spinach Topping
1 package of frozen spinach, thawed
2 T. butter
1/4 c. diced cooked ham
2 T. parmesan cheese
2 slices swiss cheese, torn up
Salt and pepper to taste

Cook spinach, butter, and ham over medium heat in a medium saucepan until heated through. Add salt and pepper to taste. Then add parmesan and swiss cheese and stir and heat until melted.

To serve, layer pork chop and a slice of swiss cheese, and top with spinach mixture.

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