- 6 New York pork chops (thin boneless, top loin)
- 1/2 cup flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 3/4 cup olive oil (divided)
- 5 ounces fresh spinach
- 2 tablespoons tomatoes (roasted red, thinly sliced)
- 1 teaspoon flat leaf parsley (chopped)
- 1/2 lemon
- Put flour, eggs and bread crumbs in three separate shallow bowls.
- Season pork with salt and pepper, then coat each pork chop with flour. Dip in egg, then coat in bread crumbs on both sides.
- Over medium-high heat, add 3/4 cup olive oil to a frying pan or skillet until oil faintly smokes.
- Add pork to skillet in small batches, using tongs to turn over when edges turn golden-brown, about 2-3 minutes on each side. Cook until the internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Check by inserting a digital meat thermometer halfway into thickest part of pork chop.
- Remove pork chops from pan and drain on paper towel-lined plate. Repeat with rest of pork.
- Heat the remaining olive oil in a pan over medium-high heat; add spinach and tomatoes to pan. Cook, stirring, about 2 minutes, until spinach is just wilted and spinach and tomatoes are heated through.
- Transfer pork chops to clean platter; top each with spinach and tomato mixture.
- Sprinkle with fresh parsley and garnish with lemon zest. You can also drizzle some lemon vinaigrette over the top for extra lemon flavor. Enjoy!