Recipe ingredients
- 2 (8-ounce) pork chops, with bone, trimmed of fat
- 1 large egg
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup fine dry bread crumbs
- 1 tablespoon freshly grated Parmesan
- 10 ounces (about 3) medium tomatoes, seeded and finely diced
- 1/2 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 cup peanut oil, for frying
- 4 ounces (about 4 cups) baby spinach leaves, washed and dried.
Recipe method
- Place the chops between two pieces of plastic wrap.
- Using a mallet or rolling pin, beat around the bone, turning once, until the meaty part of the chop is half as thick.
- In a wide, shallow bowl, combine the egg, mustard, oregano, and salt and pepper to taste.
- Beat with a fork until blended.
- In another wide, shallow bowl, combine the bread crumbs with Parmesan.
- Press each chop into the egg mixture, coating each side.
- Then dip each into the bread crumbs, covering them evenly. Set aside on a rack or plate.
- In a large bowl, combine the tomato, garlic, olive oil and lemon juice.
- Season with salt and pepper to taste, and stir to blend. Set aside.
- Place a large skillet over medium heat.
- Add the peanut oil, and heat just until a bread crumb sizzles when dropped into the oil.
- Add the chops. Cook, turning once, until deep golden brown, 5 to 7 minutes a side.
- Transfer the chops to two plates.
- Toss the spinach in the tomato mixture until it is well coated and place equal portions of salad over each crispy chop.
Other salad recipes:
Crunchy pork chops with baby spinach salad recipe
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