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1
Trim all the fat off the pork chops.
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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.
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3
Beat the egg in a shallow wide bowl, with the mustard, oregano and salt and pepper.
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4
On a large plate combine the bread crumbs and parmesan cheese.
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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.
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6
Let them dry for a few minutes on a wire rack while you heat the oil in a large frying pan.
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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).
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8
Meanwhile, quater the tomatoes and remove the seeds.
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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.
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10
Combine the diced tomato with the minced garlic, olive oil and lemon juice in a bowl and add salt and pepper to taste.
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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.
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12
Enjoy!
