• 1 cup unsalted butter
• 2/3 cup all purpose flour
• 4 cup milk, hot
• 1-1/2 cups dry sherry
• 2 Tbs. Dijon mustard
• 1-1/2 cups Swiss cheese\grated, shredded
• 1/2 tsp. ground nutmeg
• 2 Lbs. fresh spinach\cooked, trimmed and washed
• 12 boneless pork chop
• 3/4 cup grated Parmesan cheese

Melt 2/3 cup butter in a heavy saucepan over medium high heat. Add flour and stir with a wire whisk 2-3 minutes until smooth. Gradually whisk in milk and sherry, stirring constantly 3-4 minutes until thickened. Stir in next 3 ingredients and keep warm. Place spinach in a steamer basket over boiling water. Cover saucepan and steam 2 minutes until just wilted. Drain well and chop. Stir spinach into sauce. Set aside and keep warm. Melt remaining butter in a heavy nonstick skillet over medium high heat. Saute pork chops 7-9 minutes per side or until golden brown and cooked throughout. Turn on broiler. Cover each chop with spinach sauce. Sprinkle with Parmesan. Spoon spinach over the top of each chop. Broil 1-2 minutes or until sauce is bubbling and cheese is golden brown.