Laurel Dalzell’s Parmesan Pork Chops with Spinach Salad

Ingredients

• 3 medium tomatoes, seeded and chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 egg whites
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/2 cup dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 4 thin boneless pork loin chops (1/2 inch thick and 3 ounces each)
• 4 cups fresh baby spinach

Steps

1. In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine.
2. In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix crumbs with cheese. Dip chops in egg mixture, then in crumb mixture.
3. Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender.
4. Add spinach to tomato mixture; toss to combine. Serve with chops.

Notes

Start to finish: 30 min. Makes 4 servings (4 cups salad).

Per serving: 223 cal., 10 g fat (3 g sat. fat), 43 mg chol., 444 mg sodium, 12 g carb., 2 g fiber, 22 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Magazine clipping with photo captioned ‘Parmesan Pork Chops with Spinach Salad’.

From a printed recipe (Taste of Home (EAT SMART / FAST FIX feature)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Red callout circle at top-left is cut by the scan’s top edge (‘with some \[…\] cucumbers and a sprinkle of feta cheese.’) — a serving tip; recipe text itself is complete.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.