Crunchy Pork Chops With Baby Spinach Salad Recipes

CRUNCHY PORK CHOPS WITH GARLICKY SPINACH AND TOMATO SALAD

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.

PARMESAN PORK CHOPS WITH SPINACH SALAD

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.

CRUNCHY PORK CHOPS WITH BABY SPINACH SALAD

Steps:

• 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; do not overheat. 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.

SAUTEED PORK CHOPS WITH GARLIC SPINACH

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.

EASY, CRUNCHY PORK CHOPS

Steps:

• Trim the fat off the pork chops.
• Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
• Beat the egg and place in shallow wide bowl.
• Add the mustard, oregano, thyme,salt and pepper.
• On a large plate, combine the breadcrumbs and the Parmesan.
• Press each of the pork chops into the egg mixture, coating both sides.
• Then put the chops into the bread crumbs, covering them evenly.
• Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
• Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).

CRUNCHY PORK CHOPS WITH GARLICKY SPINACH AND TOMATO SALAD

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!

PORK CHOPS MILANESE WITH CREAMED SPINACH

Steps:

• Heat oven to 425ºF.
• Pound chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.
• Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
• Bake chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
• Place chops on platter; top with spinach mixture. Serve with lemon wedges.