Pork Chops, Apples & Greens

From: Better Homes & Gardens

4

serves

cooking time

—

Prehead Oven
Ingredients
  1. 4 5-ounces boneless pork chops
  2. 3 slices dried bread
  3. 1 egg
  4. 1/2 tsp salt
  5. 2 tbsp olive oil
  6. 1/4 cup honey
  7. 2 tbsp spicy brown mustard
  8. 2 tbsp cider vinegar
  9. 2 cooking apples, cored and sliced
  10. 6 cups packaged baby spinach
  11. Freshly ground black pepper
What to do?
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.