Breaded Pork Chops with Spinach and Fried Potatoes

Ingredients

• 2 pork chops
• 1 tbsp mustard
• Salt
• black pepper (freshly ground)
• 1 egg
• 4 Tbsp breadcrumbs
• 1 tsp thyme leaves
• 2 tbsp clarified butter
• 500 g spinach
• 1 onion
• Pinch Nutmeg
• 500 g Potatoes
• 4 tbsp butter
• 2 tsp rosemary

Instructions

1. 1.

   Wash the spinach, discard stems and blot dry. Blanch in lightly salted boiling water until wilted, then drain, shock in ice water, and pat dry.

2. 2.

   Peel the onion and dice finely. Cut the potatoes into halves or quarters.

3. 3.

   Season the pork with salt and pepper, spread mustard on both sides. Beat the egg in a shallow dish; mix breadcrumbs with thyme in another shallow dish.

4. 4.

   Coat each chop first in egg, then dredge in breadcrumb mixture. Fry in hot clarified butter for about 5 minutes per side over medium heat. Meanwhile, sauté potatoes in 2 tbsp hot butter in a pan until golden, seasoning with salt, pepper and sprinkling rosemary.

5. 5.

   Sauté the onion in remaining butter until translucent, add the drained spinach and simmer for about 5 minutes. Season with salt, pepper and nutmeg.

6. 6.

   Plate the pork chops alongside the vegetables and serve immediately.