2 pork chops, approximately 8 ounces each
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
3 medium tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper
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