Crunchy Pork Chops W/ Arugula & Spinach Salad Recipe

Name: Crunchy Pork Chops W/ Arugula & Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-4 Bone-in pork chops, trimmed of fat and pounded to cut depth in half; 1 large egg; 1/2 teaspoon Dijon mustard; 1/4 teaspoon dried oregano or dried Italian seasoning; salt & fresh ground pepper to taste; 1 cup panko; 1 tablespoon grated parmesan; 1 cup canola oil; Salad & dressing; 1 pint cherry tomatoes; 1/2 teaspoon minced fresh garlic; 1 tablespoon Olive oil; 1 tablespoon fresh lemon juice; 2 cups Baby arugula; 2 cups Baby spinach

Servings: persons

2-4 Bone-in pork chops, trimmed of fat and pounded to cut depth in half
1 large egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano or dried Italian seasoning
salt & fresh ground pepper to taste
1 cup panko
1 tablespoon grated parmesan
1 cup canola oil
Salad & dressing
1 pint cherry tomatoes
1/2 teaspoon minced fresh garlic
1 tablespoon Olive oil
1 tablespoon fresh lemon juice
2 cups Baby arugula
2 cups Baby spinach

1
Mix egg thoroughly with mustard, oregano,salt & pepper to taste. In separate bowl, combine panko and parmesan. Dredge chops lightly in flour, dip both sides in egg mix and then in panko mix. Place on rack to settle coating. Heat a cast iron frying pan with oil over medium heat & heat just until a bread crumb sizzles in the oil. DON'T OVERHEAT. Cook chops till golden brown, turning once. Approximately 5-7 minutes per side.
2
Spinach & arugula should be rinsed and dried. Cut cherry tomatoes in halves or quarters. Combine with garlic, olive oil, lemon juice, salt & pepper. Blend & set aside.
3
When chops are done, place on dinner plate. Add the greens to the tomato/lemon and stir to coat. Spoon the salad mix over the chops and serve

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-4 Bone-in pork chops, trimmed of fat and pounded to cut depth in half, 1 large egg, 1/2 teaspoon Dijon mustard, 1/4 teaspoon dried oregano or dried Italian seasoning, and more.

Yes, Crunchy Pork Chops W/ Arugula & Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Pork Chops W/ Arugula & Spinach Salad

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