Crunchy Pork Chops With Garlicky Spinach And Tomato Salad Recipes

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CRUNCHY PORK CHOPS WITH BABY SPINACH SALAD



Crunchy Pork Chops With Baby Spinach Salad image

Provided by Nigella Lawson

Categories     dinner, easy, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 13

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

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.

PARMESAN PORK CHOPS WITH SPINACH SALAD



Parmesan Pork Chops with Spinach Salad image

My pork chops needed a change, and I stumbled across this pan-fry method. With a few small changes, we transformed them into a yummy spinach salad. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 medium tomatoes, seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 large egg whites
1 tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
4 thin boneless pork loin chops (1/2 inch thick and 3 ounces each)
4 cups fresh baby spinach

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.

Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

EASY, CRUNCHY PORK CHOPS



Easy, Crunchy Pork Chops image

This is a different way to cook pork chops that is really easy and extremely yummy. Adapted from a Nigella Lawson recipe

Provided by Kimke

Categories     Pork

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

2 (8 ounce) pork chops
1 egg
1/2 teaspoon mustard (can use any good mustard)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
salt & freshly ground black pepper
1 cup breadcrumbs
1 tablespoon freshly grated parmesan cheese
1 cup cooking oil (for frying)

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).

Nutrition Facts : Calories 1610.6, Fat 135.5, SaturatedFat 22.8, Cholesterol 251.7, Sodium 608.1, Carbohydrate 39.4, Fiber 2.6, Sugar 3.5, Protein 58.4

SAUTEED PORK CHOPS WITH GARLIC SPINACH



Sauteed Pork Chops with Garlic Spinach image

My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon olive oil
4 bone-in pork loin chops (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium lemon
GARLIC SPINACH:
1 tablespoon olive oil
3 garlic cloves, thinly sliced
2 packages (5 ounces each) fresh spinach, stems removed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

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