Crunchy Pork Chops With Baby Spinach Salad

Instructions

1. 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. 2

   In a wide, shallow bowl, combine the egg, mustard, oregano, salt, and pepper. Beat with a fork.

3. 3

   In another wide, shallow bowl, combine the bread crumbs with Parmesan.

4. 4

   Press each chop into the egg mixture, coating both sides, then coat in the bread crumb mixture.

5. 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. 6

   Meanwhile, combine diced tomatoes, garlic, olive oil, and lemon juice in a bowl.

7. 7

   Toss baby spinach with tomato mixture. Serve immediately alongside the pork chops.