Crunchy Pork Chops With Garlicky Spinach and Tomato Salad

1. 1

   Trim all the fat off the pork chops.

2. 2

   Lay the chops between two pieces of saran wrap and, using a rolling pin, beat them until the meaty part of the pork chop is half as thick, turning them over once as you go.

3. 3

   Beat the egg in a shallow wide bowl, with the mustard, oregano and salt and pepper.

4. 4

   On a large plate combine the bread crumbs and parmesan cheese.

5. 5

   Dip each of the chops into the egg mixture, then roll to coat in the breadcrumb mixture, pressing the crumbs in to adhere on both sides.

6. 6

   Let them dry for a few minutes on a wire rack while you heat the oil in a large frying pan.

7. 7

   Fry the chops in the hot oil until deep golden brown, about 5- 7 minutes on each side (depending on how thin you have managed to get them and how cold they were before going in to the oil).

8. 8

   Meanwhile, quater the tomatoes and remove the seeds.

9. 9

   Cut the tomatoes into strips and then dice them (tomatoes concasse) You may remove the skins before if you wish, but it works well without doing that.

10. 10

    Combine the diced tomato with the minced garlic, olive oil and lemon juice in a bowl and add salt and pepper to taste.

11. 11

    When the chops are ready, toss the spinach with the tomato mixture and divide the salad between two large plates, putting each large, crisp golden chop alongside.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.