Parmesan Crusted Pork Chops over Baby Spinach Salad

 I'm always on the hunt for a main dish salad. I took Giada DeLaurentiis' Parmesan Crusted Pork Chops and combined them with my Baby Spinach Salad with Thyme Dressing, and it was a total knockout. 

Dipping the pork chops in parmesan before the egg and then the bread crumbs gives the chops extra crunch.

The lemon and thyme salad dressing is a bright flavor on top.

Feel free to change up your veggies with the baby spinach. Red onion is nice with this dressing, too. And some grape tomatoes would be fab.

Here you go:

Parmesan Crusted Pork Chops

4 servings

From "Giada's Family Dinners"

By Giada DeLaurentiis

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cup freshly grated parmesan cheese

4 (1/2 to 3/4-inch-thick) center-cut pork loin chops (about 10 to 12 ounces each)

Salt and freshly ground black pepper

6 Tbsp. olive oil

Lemon wedges

In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, coating to adhere.

Heat 3 Tbsp. of oil in each of 2 large, heavy skillets over medium heat. Add 2 pork chops to each skillet and cook until golden brown and just cooked through, about 5 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Baby Spinach Salad with Thyme Dressing
4 ounces baby spinach
1 carrot, peeled and chopped 
1 red pepper, chopped

Combine spinach, carrot and red pepper in a salad bowl.

For the dressing:
Juice of 1/2 lemon
3 Tbsp. extra virgin olive oil
¼ tsp. dried thyme
Salt and pepper to taste

Combine all the dressing ingredients in a small bowl. Whisk together. Pour over salad. Toss and serve.