Pork Chops, Apples & Greens
4-5 ounces boneless pork chops
3 slices day-old bread
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.
Recipe shared from: http://www.bhg.com/recipe/pork/pork-chops-apples-greens/