• 1 tsp. vegetable oil
• 4 boneless pork loin chops, about 3/4 inch thick
• 2 Tbs. unsalted butter
• 2 Tbs. all purpose flour
• 3/4 cup milk
• 1/4 cup dry sherry
• 1 tsp. Dijon mustard
• 1/4 cup shredded Swiss cheese
• 1/8 tsp. ground nutmeg
• 10 ounces frozen spinach, thawed and drained
• 1 Tbs. grated Parmesan cheese

Preheat oven to 450°F. Heat oil in a heavy nonstick skillet over medium-high heat. Add chops and brown 2-3 minutes per side. Remove and keep warm. Melt butter in a saucepan over medium heat. Whisk in flour. Add milk and cook, stirring constantly, until mixture thickens and is smooth. Stir in next 4 ingredients. Place spinach in a lightly buttered casserole. Top with browned chops, spoon sauce over spinach and chops. Sprinkle with Parmesan. Bake uncovered 7-8 minutes, or until cheese is golden brown.

Per serving: calories 280, fat 15.1g, 50% calories from fat, cholesterol 81mg, protein 24.9g, carbohydrates 9.3g, fiber 2.7g, sugar 2.8g, sodium 195mg, diet points 6.8.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.8, Fruit: 0.0, Bread: 0.2, Lean meat: 0.3, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: Chablis, Pinot Noir, or Zinfandel.