Schnitzel Pork Chops with Spinach Salad

By ames107

Ingredients

• 4 8oz bone-in pork loin chops, about 1 inch thick
• 1/2 tsp each kosher salt and black pepper
• 3 tbsp olive oil
• 1/2 cup seasoned dry breadcrumbs
• 3 cups baby spinach
• 1 large tomato, seeded and cut into 1 inch strips
• 1/3 cup balsamic vinaigrette dressing

Preparation

Step 1

Make 1/4 inch cut in the rounded edge of each chop opposite the bone. Place each chop between 2 sheets of plastic wrap and pound meat portion with a mallet until 1/4 inch thick. Season chops with salt and pepper. Brush with 1 tbsp oil, and then coat with breadcrumbs.
Heat 1 tbsp or remaining oil in a large skillet. Add 2 chops to the skillet cooking 5 to 7 minutes turning once. Repeat with remaining 2 chops.
In large bowl toss spinach and tomato with the dressing. Place chops on plates and top with spinach salad.