Crunchy Pork Chops With Baby Spinach Salad
ItalianPorkIntermediate25 minBy Northstar
Ingredients
Servings
4
- 2 large pork chops with bone (8 oz each), trimmed of fat
- 1 large egg
- 0.5 tsp Dijon mustard
- 0.3 tsp dried oregano
- 1 tsp salt and freshly ground black pepper
- 1 cup fine dry bread crumbs
- 1 tbsp freshly grated Parmesan
- 10 oz medium tomatoes (about 3), seeded and finely diced
- 0.5 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 cup peanut oil, for frying
- 4 oz baby spinach leaves (about 4 cups), washed and dried
Instructions
- 1
Place the chops between two pieces of plastic wrap. Using a mallet or rolling pin, beat around the bone until the meaty part is half as thick.
- 2
In a wide, shallow bowl, combine the egg, mustard, oregano, salt, and pepper. Beat with a fork.
- 3
In another wide, shallow bowl, combine the bread crumbs with Parmesan.
- 4
Press each chop into the egg mixture, coating both sides, then coat in the bread crumb mixture.
- 5
Heat peanut oil in a skillet over medium-high heat. Fry chops until golden brown, about 3 to 4 minutes per side. Drain on paper towels.
- 6
Meanwhile, combine diced tomatoes, garlic, olive oil, and lemon juice in a bowl.
- 7
Toss baby spinach with tomato mixture. Serve immediately alongside the pork chops.