The crunch factor: A coating of parmesan and almonds contrasts beautifully with the juiciness of these pan-fried chops.
Makes: 4 servings
Prep: 30 mins
Cook: 10 mins
- 1 tangerine or small valencia orange
- 1/4 cup EVOO
- Salt and pepper
- 1 small red onion, slivered
- 4 boneless, 1/2-inch-thick pork loin chops (4 oz. each)
- 1/2 cup (2 oz.) slivered almonds
- 1/2 cup grated parmesan
- 1 egg
- 6 - 7 cups baby spinach
- Grate the tangerine to get 2 tsp. zest; place the zest in a measuring cup. Halve and squeeze in the fruit to get 1/4 cup juice. Whisk in 2 tbsp. EVOO, 1/4 tsp. salt and 1/4 tsp. pepper.
- Place the onion in a small bowl; add 1 tbsp. of the tangerine dressing and toss to coat.
- Season the pork with salt and pepper. Using a food processor, grind the almonds and parmesan to the texture of fine breadcrumbs. Place in a shallow bowl. Put the egg in another shallow bowl and lightly beat. Dip the pork in the egg, letting the excess drip off, then dip in the crumb mixture (pat the crumbs on nice and thick). Place on a plate and let sit while you heat the EVOO.
- In a large nonstick skillet, heat the remaining 2 tbsp. EVOO over medium-high heat until shimmering. Reduce the heat to medium, add the pork and cook on 1 side until golden, 3 to 4 minutes. Carefully flip the pork and cook on the second side until golden and mostly cooked through, 3 to 4 minutes. Remove from the heat and let the pork sit in the pan for 3 minutes.
- In a salad bowl, toss the spinach with the onion and remaining dressing. Serve with the pork.