PARMESAN PORK CHOPS WITH SPINACH SALAD

Parmesan Pork Chops with Spinach Salad image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges