It's a Keeper: Pork Chops with Spinach Fritters

No more Shake n Bake Pork Chops people! You will never go back to that stuff after trying Pork Chops with Spinach Fritters from Christina Stanley-Salerno in the November 2008 issue of Every Day with Rachael Ray.

Admittedly, I have a major bias when it comes to pork chops. After being served Shake n Bake Pork Chops and Stove Top stuffing every day of my childhood (okay, maybe not every day, but it seems like it), I thought I could never eat The Other White Meat again.

However, recipes like this one and the many other pork chops I've tried lately have definitely converted me. They are cheap and easy to make and like chicken, they go well with tons of different flavors. This recipe is the most like Shake n Bake of the ones I've tried (since it's basically just breaded pork chops) and I still loved it, so that tells you a lot.

SERVES 4
Prep Time: 20 min
Cook Time: 20 min

One 10-ounce package frozen chopped spinach, thawed and squeezed dry [take the time to get as much water out as you can. I heat it for less time than the package says so that it is easier to wring out.]
1/4 onion, finely chopped (about 1/4 cup)
3 large eggs
2 tablespoons flour
1 teaspoon ground cumin
Salt and pepper
1/2 cup seasoned breadcrumbs
4 pork loin chops (about 2 pounds)
6 tablespoons extra-virgin olive oil

1. Preheat the oven to 375°. In a large bowl, stir together the spinach, onion, 2 eggs, the flour and cumin; season with salt and pepper.

2. Place the breadcrumbs in a shallow bowl. Beat the remaining egg in another shallow bowl. Dip each chop in the beaten egg, then coat with the breadcrumbs.

3. In a large, ovenproof skillet, heat 1/4 cup olive oil over medium high heat. Add the pork chops and cook until browned, about 3 minutes on each side. Transfer the pan to the oven and bake until an instant-read thermometer registers 150°, about 15 minutes.

4. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side. Serve with the chops.

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