Ingredients
3 medium tomatoes, seeded and chopped1 tablespoon olive oil1 tablespoon lemon juice1 small garlic clove, minced1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided 2 large egg whites1 tablespoon Dijon mustard1/2 teaspoon dried oregano1/2 cup dry bread crumbs3 tablespoons grated Parmesan cheese 4 thin boneless pork loin chops (1/2 inch thick and 3 ounces each)4 cups fresh baby spinach
Preparation
In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine.
In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture.
Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender.
Add spinach to tomato mixture; toss to combine. Serve with pork chops.
