Ingredients
Pork chops:
- 2 pork chops, approximately 8 ounces each
- 1 egg
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup bread crumbs
- 1 tablespoon freshly grated Parmesan
- 1 cup ground nut oil or similar, for frying
Garlicky spinach and tomato salad:
- 3 medium tomatoes
- 1/2 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4 cups baby spinach leaves
- Salt and pepper
Directions
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.
Photo: Crunchy Pork Chops with Garlicky Spinach and Tomato Salad Recipe
















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By lmendel104_731663
Torrance, C
on April 20, 2013
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I just made this last night. Very tasty and crunchy. My chops were thicker and frenched, so they took a little longer. I also used panko since I did not have any regular bread crumbs on hand. Anyway, they were perfect.The salad was very garlicy which I loved... I also used spinach and mixed greens. I added some very thinly slice red onion, as well as shaved Grana Padano cheese with some goat cheese. it was creamy and real tasty. this is now my favorite go to recipe for a quicky supper for myself.
Thanks Nigella
By zspook
Del Rio, TX
on March 26, 2013
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OMG. My hubby and I love pork chops and this is the best fried pork chops we have ever had. I am a veteran cook so I have tried many recipes for fried pork chops. Something about the hint of oregano and the dijon mustard. This is a keeper recipe!
By JAHCEEL
Temecula,CA
on November 05, 2012
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It was easy to make, tastefull and light. The salad is so easy and refreshing, like it a lot!
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