8 slices boneless pork chops, 1/8-inch thick and trimmed of all visible fat (about 3/4 lb.)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 green onions, chopped
2 tbsp. chopped fresh parsley or basil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. freshly grated nutmeg
1 tbsp. Dijon-style mustard
1 clove garlic, crushed
2 oz. part-skim Mozzarella cheese, grated (about 1/2 c.)
Linguine and Plum Tomatoes (see recipe)

Lay pork slices on a work surface. With smooth surface of a meat tenderizer, pound until paper thin. Do not tear meat. Set aside.

Squeeze or press spinach again sides of a colander to remove excess water. In a bowl, mix spinach, green onions, parsley, salt, pepper, nutmeg, mustard, garlic and cheese.

Place about 1/4 cup spinach mixture on each of four pork slices. Top with a second slice of pork and press down to make a "sandwich." If desired, secure with a toothpick inserted diagonally.

If there is a small amount of spinach filling left, add it to the Linguine and Plum Tomatoes.

Grill meat sandwiches about 6 minutes on one side, turn with spatula and grill 4 minutes more. Makes 4 servings.