Italian, Main, Meat, Salads

Parmesan Crusted Pork Chops over Baby Spinach Salad

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I’m always on the hunt for a main dish salad. I took Parmesan Crusted Pork Chops (boneless) and combined them with my Baby Spinach Salad with Thyme Dressing, and it was a total knockout. 

Dipping the pork chops in parmesan before the egg and then the bread crumbs gives the chops extra crunch. The crust is golden and glorious.

The lemon and thyme salad dressing is a bright flavor on top.

Feel free to change up your veggies with the baby spinach. Red onion is nice with this dressing, too. And some grape tomatoes would be fab.

Here you go:

Parmesan Crusted Pork Chops over Baby Spinach Salad
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Parmesan Crusted Pork Chops over Baby Spinach Salad

Recipe by Susan LeiserCourse: Main, Salad, MeatCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • For the pork chops

  • 2 large eggs

  • 1 cup dried Italian-style bread crumbs

  • 3/4 cup freshly grated parmesan cheese

  • 6 (1/2 to 3/4-inch-thick) center-cut boneless pork loin chops (8 ounces each)

  • Salt and freshly ground black pepper

  • 3 Tbsp. olive oil

  • For the dressing

  • Juice of 1/2 lemon

  • 3 Tbsp. extra virgin olive oil

  • ¼ tsp. dried thyme

  • Salt and pepper to taste

  • For the salad

  • 4 ounces baby spinach

  • 1 carrot, peeled and chopped 

  • 1 red pepper, chopped

  • Feel free to add grape tomatoes, red onions, cucumbers, etc.

Directions

  • For the pork chops
  • In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, coating to adhere.
  • Heat 3 Tbsp. a large, heavy skillet over medium heat. Add pork chops to the skillet and cook until golden brown and just cooked through, about 5 minutes per side. Transfer the chops to plates and serve with lemon wedges. Do not overcrowd the pan. Cook in two batches if necessary to ensure golden browning.
  • For the salad and dressing
  • Combine spinach, carrot and red pepper in a salad bowl. Add any other of your fav chopped veg!
  • Combine lemon juice, olive oil, dried thyme, salt and pepper in a small bowl. Whisk together. Pour over salad. Toss and serve with warm pork chops.

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