Crunchy Pork Chops With Baby Spinach Salad Recipes

Steps:

• In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine. , In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture., Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender., Add spinach to tomato mixture; toss to combine. Serve with pork chops.

Steps:

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

Steps:

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

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.