Here is the perfect speedy supper.
2 bone-in pork chops
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1 cup fresh breadcrumbs
1 tbs. grated Parmesan cheese
2 tbs. vegetable oil
3 medium tomatoes, seeded and chopped
1/2 clove garlic, grated
1 tbs. olive oil
1 tbs. lemon juice
4 cups baby spinach
Trim the pork chops of any excess fat. Place between 2 pieces of plastic wrap or parchment paper and use a rolling pin to thin them by half. Season.
In a shallow bowl, whisk the egg with the mustard and oregano. In another shallow bowl, toss together the breadcrumbs and cheese.
Heat the vegetable oil in a large skillet. Dip each chop into the egg mixture, then into the breadcrumb mixture, patting the breadcrumbs on. Cook the pork chops for 5-6 minutes per side, or until cooked through and crunchy on the outside.
Meanwhile, toss together the tomatoes, garlic, olive oil, lemon juice and spinach. To serve, put the salad on a plate and top with the pork chop.