Monday, October 15, 2007

A Week of Dinners #1: Schnitzel Pork Chops and Spinach Salad

Schnitzel Pork Chops with Spinach Salad

Schnitzel Pork Chops with Spinach Salad (from Redbook, May 2005; though I cannot find it on their site)

2 bone in Pork Chops
• freshly ground salt and pepper
• 3 Tbs olive oil
• 1/4 c (or so) of Italian Breadcrumbs
• 2 plum tomatos, seeded and cut into 1/2" strips
• 3 cups baby spinach
• 1/4 c balsamic vinaigrette salad dressing

1) DeBone your pork chops. Then place them between two pieces of plastic wrap and whack the crap out of them for a minute or two with the flat side of a mallet.
2) Season chops with salt and pepper, brush on a little olive oil and coat with breadcrumbs. Flip chop and repeat.
3) Heat approx 1 Tbs of olive oil in a large fry pan. Add chops and brown each side. It took me approximately 5 minutes on each side.
4) While chops are cooking, wash baby spinach and toss in a large bowl with tomato slices and balsamic vinaigrette dressing.
5) Plate pork chop and top with a mound of spinach salad. And enjoy!

With prepping and cooking, this takes about 30 minutes from fridge to stomach. A quick, yet easy dinner. Perfect for a week night.

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