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.
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.
In a 12-inch skillet heat oil over medium-high heat. Add pork to skillet and cook for 3 to 4 minutes per side until golden on the outside and an instant-read thermometer inserted in pork registers 145 degrees F. Transfer chops to a platter; cover to keep warm.
Stir honey, mustard, and vinegar into skillet drippings. Add apple slices; cook about 3 minutes until crisp-tender. Add spinach; sprinkle with 1/4 teaspoon of the salt. Toss until just wilted.
Serve chops with apples and spinach. Drizzle with pan juices and sprinkle with pepper.