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.
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.