Crunchy Pork Chops with Garlicky Spinach and Tomato Salad

Bring dinner to life with these irresistible Crunchy Pork Chops with Garlicky Spinach and Tomato Salad—a perfect balance of texture, flavor, and freshness. These golden, panko-crusted pork chops are seasoned with Parmesan, paprika, and a hint of black pepper, delivering a satisfying crunch with every bite. Paired with a side of garlicky sautéed spinach and a vibrant cherry tomato salad tossed with red onion, basil, and red wine vinegar, this dish is as nourishing as it is flavorful. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or impressing guests with its restaurant-quality appeal. A delicious blend of crispy, savory, and zesty elements, this meal promises to become a family favorite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup All-purpose flour
• 2 large Eggs
• 1.5 cups Panko breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Paprika
• 0.5 cup Vegetable oil
• 8 cups Baby spinach
• 3 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 cups Cherry tomatoes, halved
• 0.25 cup Red onion, thinly sliced
• 1.5 tablespoons Red wine vinegar
• 0.25 cup Fresh basil leaves, chopped

Directions

Step 1

Season the pork chops on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 2

Set up a breading station: Place the flour in a shallow dish. In a second shallow dish, whisk together the eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 3

Dredge each pork chop in the flour, then dip into the egg, and finally coat with the panko mixture, pressing gently to adhere the crumbs.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove the pork chops and place on a paper towel-lined plate to drain excess oil. Tent with foil to keep warm.

Step 5

In a separate skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Toss in the baby spinach, season with a pinch of salt, and sauté for 2-3 minutes until wilted. Remove from heat and set aside.

Step 6

In a mixing bowl, combine the cherry tomatoes, red onion, red wine vinegar, and fresh basil. Drizzle with 1 tablespoon of olive oil and toss to combine. Season with salt and pepper to taste.

Step 7

To serve, plate each pork chop alongside a serving of the garlicky spinach and tomato salad. Enjoy!

Nutrition Facts

Serving size	(1979.8g)

Amount per serving	% Daily Value*
Calories	4207.8

Total Fat 270.9g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 69.9g
Cholesterol 956mg	0%
Sodium 6731.5mg	0%
Total Carbohydrate 183.8g	0%
Dietary Fiber 19.1g	0%
Total Sugars 16.6g
Protein 255.0g	0%

Vitamin D 82IU	0%
Calcium 988.6mg	0%
Iron 28.7mg	0%
Potassium 3832.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 24.3%

Carbs: 17.5%