Crispy, crunchy

I really love reading through cookbooks. If I haven't looked through one in a while, I will just put it on my nightstand, and pick it up when I am trying to get sleepy or waiting to watch a movie. I love cookbooks that have lots of pictures (sad...I know) and who's author shares personal experiences and thoughts. One of my favorite books is Feast by Nigella Lawson. It is really fantastic. She has food for every special occasion you can think of, and an entire chapter devoted to chocolate cakes! You should buy the book just for that!
I love her book because she thinks of food the way I do. Over the top. Large portions. It's fun to eat and make things that are delicious and decadent, but you don't always have time.
That's where this recipe comes in. I was reading through her book...again...and I came across a recipe for crispy pork chops. We like pork chops, but I always ALWAYS make this recipe. It's delicious, and we all love it. It's also great for company, which is another reason I love making it. But when I read this recipe in Nigella's book, I thought...I need to switch up the pork chops a little bit...and as I perused the ingredient list, thinking of how the flavors will go with each other, I began thinking to myself that this dish would be absolutely amazing.
So, I put it on the menu. About a week later, I made it for my family, and it was just as delicious as I thought it would be. I had changed around a few of the ingredients, but if you look at the original recipe it is quite similar.
Another bonus about this meal...its quick. Perfect for a night when you want a quick and easy dinner...especially when there are no kids around, since this is a quick dinner for two. There is a healthy dose of garlic, so eat up and smooch while you both have garlicky breath.

Crunchy Pork Chops

2 8-oz thin-sliced pork chops
1 egg
1 Tablespoon Dijon
½ teaspoon dried, ground oregano
1 cup breadcrumbs
2 Tablespoons Parmesan cheese
1/4 cup oil for frying
3 medium tomatoes
½ clove garlic, minced
1 Tablespoon olive oil
Juice from ½ a lemon
4 cups baby spinach leaves, washed
Combine egg, mustard, oregano, and salt and pepper in a shallow dish. In another dish, combine bread crumbs and Parmesan cheese.
Press the chops into the egg mixture, coating both sides. Then dip the chops into the breadcrumbs, covering them evenly. Let them lie on a wire rack to dry slightly while you heat the oil in a large frying pan. You need to cook the chops until they’re a deep golden color, about 5-7 minutes a side.
Meanwhile, quarter the tomatoes and take out the seeds, then cut them into strips and dice them. Combine diced tomato, minced garlic, oil and lemon juice in a bowl, and add salt and pepper.
When the chops are ready, toss the spinach in the tomato mixture, and divide the salad between two large plates, and place pork chop alongside.