Crumbed Pork Chops With Pear And Walnut Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the pork chops with salt and pepper.
• STEP 3.In a shallow dish, combine breadcrumbs, grated Parmesan cheese, and dried herbs.
• STEP 4.Dip each pork chop into beaten eggs, then coat with the breadcrumb mixture.
• STEP 5.Heat oil in a large skillet over medium-high heat.
• STEP 6.Cook the pork chops for 3-4 minutes on each side until golden brown.
• STEP 7.Transfer the pork chops to a baking sheet and bake for 10-12 minutes until cooked through.
• STEP 8.Meanwhile, prepare the salad by combining mixed greens, sliced pears, and chopped walnuts in a large bowl.
• STEP 9.In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
• STEP 10.Drizzle the dressing over the salad and toss to combine.
• STEP 11.Serve the crumbed pork chops with the pear and walnut salad.
• STEP 12.Enjoy!

Cooking Tips

• Make sure the oil is hot enough before adding the pork chops to the skillet.
• You can use any type of breadcrumbs for the coating, such as panko or seasoned breadcrumbs.
• Feel free to add other ingredients to the salad, such as crumbled feta cheese or dried cranberries.
• For a healthier option, you can bake the pork chops instead of frying them.

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• The salad is best served fresh, but you can store any leftovers separately and assemble just before serving.
• Serve the crumbed pork chops with the pear and walnut salad as a main course for lunch or dinner.
• You can also serve it with roasted potatoes or steamed vegetables for a complete meal.