Pork Chop and Spinach Salad Recipe

Pork Chop and Spinach Salad Recipe

Ingredients:

2 pork chops (8 oz); w/ bone & fat removed
1 egg (large)
1/2 tsp. mustard (Dijon)
1/4 tsp. oregano (dried)
Salt & black pepper (freshly ground)
1 c of dry fine bread crumbs
3 medium-sized tomatoes (about 10 oz); seeded & chopped finely
1 tbsp of Parmesan cheese; freshly-grated
1/2 garlic clove; finely chopped
1 tbsp (tablespoon) olive oil
4 c of baby spinach leaves (approximately 4 oz); rinsed and drained
1 tbsp (tablespoon) lemon juice
1 c of peanut oil

Directions:

Sandwich each pork chop between 2 films of cling wrap. Pound the meat w/ a mallet. Turn it once, and beat ’til the meat thicker by about 50%PRCTG%. Set it aside.

Combine these ingredients in a small bowl – mustard, salt, pepper, egg, and oregano. Whisk well until well-blended. In separate bowl (shallow), meanwhile, mix the Parmesan cheese with the crumbs.

Remove the cling wrap from the pork chops and dip it into the egg and mustard mixture. Coat evenly. Press it on the crumb and Parmesan mix until meat is covered entirely. Transfer on a plate, and then set it aside.

To make the dressing, mix the chopped garlic, tomatoes, lemon juice and olive oil altogether in a small mixing bowl. Add a dash of salt, as well as ground black pepper. Whisk well; and then chill.

Preheat a medium-sized skillet with peanut oil over medium heat. Once the oil is hot, fry the coated pork chops. Turn it once the first side is golden. It usually takes 5-7 minutes to cook per side.

Remove the pork chops from heat once cooked. Drain excess oil by transferring it to a plate with paper towels. Distribute the pork chops in two plates.

Put the baby spinach leaves in a medium-sized bowl. Drizzle some dressing over it; and then toss well. Assemble the spinach evenly on top of each pork chop, and then serve. Serve with more dressing as needed.

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