Best Crunchy Pork Chops With Garlicky Spinach And Tomato Salad Recipes

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CRUNCHY PORK CHOPS



Crunchy Pork Chops image

This recipe is from America's Test Kitchen, Family Cookbook. I think that these would be even better with some Dijon mustard mixed in with the mayonnaise.

Provided by KellyMac6

Categories     Pork

Time 25m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 9

1 (5 ounce) box melba toast, broken into pieces
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise, divided
4 boneless pork chops

Steps:

  • Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
  • Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zip-top bag and seal.
  • Pound the toasts to coarse crumbs, leaving some the size of small pebbles.
  • Add 2 tablespoons mayonnaise to the bag and work it into the crumb mixture. Transfer to a large plate.
  • Working with one chop at a time, coat with 1 tablespoon mayonnaise using your fingers or the back of a spoon; coat thoroughly with Melba crumb mixture.
  • Press on the crumbs on the chop to make sure they adhere; lay the chop on a wire rack set over a rimmed baking sheet.
  • Bake the pork chops on the wire rack until the coating is golden brown and the center registers 135 degrees, approximately 16 to 22 minutes.
  • Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145 to 150 degrees (5 to 10 minutes).

Nutrition Facts : Calories 425.6, Fat 20.7, SaturatedFat 5.7, Cholesterol 129.7, Sodium 611.8, Carbohydrate 15.8, Fiber 1, Sugar 1.7, Protein 41.7

CRUNCHY PORK CHOPS WITH BABY SPINACH SALAD



Crunchy Pork Chops With Baby Spinach Salad image

Provided by Nigella Lawson

Categories     dinner, easy, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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