Pork Florentine - cooking recipe

Ingredients

4 None thin-cut boneless pork chops (4-5 oz each)
1/4 cup flour
2 tbsp butter
4 oz frozen spinach, thawed
1 cup tomato pasta sauce
2 tbsp coarsely chopped basil
1/2 cup grated mozzarella cheese
None None Lemon wedges, to serve

Preparation

Using a meat mallet, pound pork chops to 1/4-inch thickness. Coat pork in flour, shaking off excess.
Heat butter in a large skillet on medium heat. Cook pork 2-3 mins each side, or until just cooked. Transfer to an oiled baking pan.
Preheat the broiler on high.
Squeeze excess liquid from spinach; chop coarsely. Top pork with half the pasta sauce, then spinach, remaining sauce, basil and cheese.
Broil 4-5 mins, or until cheese is golden. Serve pork with lemon wedges.