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- 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
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.
- 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
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