Crunchy Pork Chops with Garlicky Spinach and Tomato Salad
Bring dinner to life with these irresistible Crunchy Pork Chops with Garlicky Spinach and Tomato Salad—a perfect balance of texture, flavor, and freshness. These golden, panko-crusted pork chops are seasoned with Parmesan, paprika, and a hint of black pepper, delivering a satisfying crunch with every bite. Paired with a side of garlicky sautéed spinach and a vibrant cherry tomato salad tossed with red onion, basil, and red wine vinegar, this dish is as nourishing as it is flavorful. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or impressing guests with its restaurant-quality appeal. A delicious blend of crispy, savory, and zesty elements, this meal promises to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Paprika
- 0.5 cup Vegetable oil
- 8 cups Baby spinach
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 cups Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 1.5 tablespoons Red wine vinegar
- 0.25 cup Fresh basil leaves, chopped
Instructions
Season the pork chops on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Set up a breading station: Place the flour in a shallow dish. In a second shallow dish, whisk together the eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Dredge each pork chop in the flour, then dip into the egg, and finally coat with the panko mixture, pressing gently to adhere the crumbs.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove the pork chops and place on a paper towel-lined plate to drain excess oil. Tent with foil to keep warm.
In a separate skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Toss in the baby spinach, season with a pinch of salt, and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
In a mixing bowl, combine the cherry tomatoes, red onion, red wine vinegar, and fresh basil. Drizzle with 1 tablespoon of olive oil and toss to combine. Season with salt and pepper to taste.
To serve, plate each pork chop alongside a serving of the garlicky spinach and tomato salad. Enjoy!
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
