Crunchy Pork Chops With Baby Spinach Salad

1. 1

   Place the chops between two pieces of plastic wrap.

2. 2

   Using a mallet or rolling pin, beat around the bone, turning once, until the meaty part of the chop is half as thick.

3. 3

   In a wide, shallow bowl, combine the egg, mustard, oregano, and salt and pepper to taste.

4. 4

   Beat with a fork until blended.

5. 5

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

6. 6

   Press each chop into the egg mixture, coating each side.

7. 7

   Then dip each into the bread crumbs, covering them evenly.

8. 8

   Set aside on a rack or plate.

9. 9

   In a large bowl, combine the tomato, garlic, olive oil and lemon juice.

10. 10

    Season with salt and pepper to taste, and stir to blend; set aside.

11. 11

    Place a large skillet over medium heat.

12. 12

    Add the peanut oil, and heat just until a bread crumb sizzles when dropped into the oil; do not overheat.

13. 13

    Add the chops.

14. 14

    Cook, turning once, until deep golden brown, 5 to 7 minutes a side.

15. 15

    Transfer the chops to two plates.

16. 16

    Toss the spinach in the tomato mixture until it is well coated, and place equal portions of salad over each crispy chop.

* Per serving · 4 servings · Values may vary.

No additional tips available.