6 loin pork chops, 1/2 to 3/4 inch thick
1 1/2 lb. fresh spinach, washed, chopped and lightly steamed
2 tbsp. butter
6 tbsp. flour
1 1/2 c. strong chicken stock
1 3/44 c. milk
Salt and pepper to taste
Dash of nutmeg
2 egg yolks, beaten lightly
1 c. grated Swiss cheese
3 tbsp. freshly grated Parmesan cheese

Brown pork chops in lightly greased skillet. Lower heat; cover and cook about 30 minutes until tender. Keep warm. Combine cooked spinach with the grated onion and set aside. In medium saucepan melt butter. Stir in flour and cook over low heat for 3 minutes. Slowly stir in chicken stock and milk and continue to stir until thickened. Add salt, pepper, and nutmeg. Stir a little of the sauce into egg yolks and then return the yolk mixture to the sauce, stirring until smooth and thick.

Mix 1 cup sauce with spinach mixture and spread it over bottom of large, greased shallow casserole. Arrange pork chops on top of spinach. Meanwhile, stir Swiss cheese into sauce and stir over low heat until cheese is melted. Pour over pork chops. Sprinkle with Parmesan cheese and bake uncovered at 400 degrees for 15 minutes or until bubbling and cheese is lightly browned.