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Place each chop between two sheets of wax paper or plastic wrap. With the flat side of a meat mallet or rolling pin, pound pork to a 1/2-inch thickness.
In a food processor, process bread into crumbs; place in a shallow dish. In a second shallow dish, lightly beat egg with 1/4 teaspoon salt. Dip pork into egg mixture and then into breadcrumbs to coat.
In a 12-inch skillet, heat oil over medium heat. Add pork chops. Cook for 6 to 8 minutes or until golden on the outside with only a trace of pink remaining inside (160°F), turning once halfway through cooking. Transfer chops to a platter; cover to keep warm.
Stir honey, mustard and vinegar into the drippings in the pan. Add apple slices; cook and stir about 3 minutes or until crisp-tender. Toss in spinach; sprinkle with the remaining 1/4 teaspoon salt.
Serve chops with apples and spinach. Drizzle with pan juices and sprinkle with pepper.