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1
Trim the thick white fat off the pork chops, cutting carefully around the outside edge.
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2
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.
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3
You will need to beat around the bone, so turn them over once as you go.
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4
Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper.
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5
On a large plate or platter, combine the breadcrumbs with the Parmesan.
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6
Press each of the chops into the egg mixture, coating either side.
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7
Then dip the eggy chops into the bread crumbs, covering them evenly.
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8
Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan.
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9
When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough.
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10
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).
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11
Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them.
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12
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.
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13
Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
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14
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.
