Pork Chops, Apples & Greens

By jeaninemg

Ingredients

• 4 5 ounces boneless pork chops
• 3 slices day-old bread
• 1 egg
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons spicy brown mustard
• 2 tablespoons cider vinegar
• 2 cooking apples, cored and sliced
• 6 cups packaged baby spinach
• Freshly ground black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

30Directions

1.
Place each chop between waxed paper or plastic wrap. With the flat side of a meat mallet or rolling pin, pound pork to 1/2-inch thickness.

2.
In a food processor process bread to crumbs; place in a shallow dish. In a second shallow dish lightly beat the egg with 1/4 teaspoon of the salt. Dip pork into egg and then bread crumbs to coat.

3.
In a 12-inch skillet heat oil. Cook pork for 3 to 4 minutes per side until golden on the outside with just a trace of pink inside. Transfer chops to a platter; cover to keep warm.

4.
Stir honey, mustard, and vinegar into skillet drippings. Add apple slices; cook about 3 minutes until crisp-tender. Toss in spinach; sprinkle with 1/4 teaspoon of the salt.

5.
Serve chops with apples and spinach. Drizzle pan juices and sprinkle with pepper.

Nutrition Facts (Pork Chops, Apples & Greens) Servings Per Recipe 4,
cal. (kcal) 446,
Fat, total (g) 21,
chol. (mg) 150,
sat. fat (g) 6,
carb. (g) 26,
Monosaturated fat (g) 10,
Polyunsaturated fat (g) 3,
fiber (g) 5,
sugar (g) 11,
pro. (g) 35,
vit. A (IU) 54,
vit. C (mg) 28,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 10,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 28,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 700,
Potassium (mg) 626,
calcium (mg) 151,
iron (mg) 5,
Percent Daily Values are based on a 2,000 calorie diet