Parmesan Pork Chops with Spinach Salad Recipe

4.5 10 10
Parmesan Pork Chops with Spinach Salad Recipe
Parmesan Pork Chops with Spinach Salad Recipe photo by Taste of Home
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Parmesan Pork Chops with Spinach Salad Recipe

Read Reviews
4.5 10 10
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Parmesan Pork Chops with Spinach Salad in Taste of Home April/May 2015, p31

Nutritional Facts

1 pork chop with 1 cup salad: 223 calories, 10g fat (3g saturated fat), 43mg cholesterol, 444mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 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
  1. In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine.
  2. 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.
  3. 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.
  4. Add spinach to tomato mixture; toss to combine. Serve with pork chops. Yield: 4 servings.
Originally published as Parmesan Pork Chops with Spinach Salad in Taste of Home April/May 2015, p31

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Reviews forParmesan Pork Chops with Spinach Salad

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MY REVIEW
brenda14 User ID: 8527326 246826
Reviewed Apr. 9, 2016

"A1 The best taste of pork chops ever <3"

MY REVIEW
Pomwood User ID: 6801803 232444
Reviewed Sep. 7, 2015

"VERY delicious!!! My son who is very picky even ate the whole pork chop! The only thing I did differently was baking them for about 10 minutes after pan frying them for a minute each side on high heat. I'm a paranoid. :-) Definitely going to make this again!"

MY REVIEW
HomeChefColleen User ID: 7305751 230020
Reviewed Jul. 22, 2015

"We loved this recipe! The pork breading was simply delicious! Instead of fresh tomatoes, I used my canned tomatoes and it was awesome. We even added the feta cheese to the salad. Really good and easy and fast! Thanks for sharing! - Field Editor"

MY REVIEW
justmbeth User ID: 1196484 227747
Reviewed Jun. 10, 2015

"Good! I used Italian style bread crumbs and served with Creamy Italian Noodles in addition to the salad. Careful not to overcook the chops."

MY REVIEW
Reneemart User ID: 6612030 226704
Reviewed May. 21, 2015

"I had a half of a pork loin left from earlier in the week so I used it for this recipe. Cut into medallions and lightly pounded them. Will definitely be making this at again! quick and good is win win in my book. Loved the simple salad too!"

MY REVIEW
DeboraLZ User ID: 7556927 225069
Reviewed Apr. 19, 2015

"My pork chops were thick, but I just covered the pan for a couple of minutes while cooking and they were perfect. We really enjoyed the flavor."

MY REVIEW
meaganteal User ID: 814898 225048
Reviewed Apr. 18, 2015

"salad was great, but the pork had no flavor."

MY REVIEW
bradel User ID: 6466677 224789
Reviewed Apr. 13, 2015

"I made this tonight and I was extremely disappointed with the taste of the pork. It wasn't an awful meal because the pork was juicy, but the breading had absolutely no flavor of oregano and parmesan cheese. The salad was the best part of the meal. I won't be making this again."

MY REVIEW
Punkyjoe81 User ID: 3773046 224783
Reviewed Apr. 13, 2015

"My family LOVED this recipe! The dressing on the salad is so simple and pairs well with the pork. The Dijon mustard in the coating is delicious!"

MY REVIEW
annepaulette User ID: 5500739 224004
Reviewed Apr. 2, 2015

"Very tasty! will make again."

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