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Crunchy Pork Chops with Garlicky Spinach and Tomato Salad

Photo: Crunchy Pork Chops with Garlicky Spinach and Tomato Salad

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

PORK CHOPS:
  • 2 pork chops, approximately 8 ounces each
  • 1 egg
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 cup bread crumbs
  • 1 tablespoon freshly grated Parmesan
  • 1 cup ground nut oil or similar, for frying
    GARLICKY SPINACH AND TOMATO SALAD:
    • 1 tablespoon lemon juice
    • 4 cups baby spinach leaves
    • Salt and pepper
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    • Print Recipe

    Directions

    Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.

    Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.

    Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).

    Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.

    When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

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    5

    Newest Ratings and Reviews

    Read all 10 reviews

    • on April 04, 2013

      Flag

      This recipie is wonderful and so easy. The porkchops are so moist and crispy, I have even adapted this to boneless chicken breast that I have pounded thin. The fresh bread crumbs really make it.

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    • on September 20, 2012

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      very delicious and easy. one of my favorite meals.

      people found this review Helpful.
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    • on January 03, 2012

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      Made this last night and it was really good. My husband enjoyed as well, but he likes anything which is coated in a batter and fried! This had good flavor and easy to make. I served it with the sprinach and tomato salad along with baked squash, which made for a very nice, easy weekday meal. Will definitely make again.

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