1/4 onion, finely chopped - approx. 1/4 cup
3 large eggs
2 tablespoons flour
1 teaspoon ground cumin
Salt & Pepper
1/2 cup seasoned breadcrumbs
4 pork loin chops - approx. 2 lbs.
6 Tbsp. EVOO
Preheat the oven to 375 degrees.
In a large bowl, stir together the spinach, onion, 2 eggs, flour, and cumin; season with salt & pepper.
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. In a large ovenproof skillet, heat 1/4 cup EVOO over medium-high heat. Add the pork chops and cook until browned (approx. 3 minutes each side). Transfer the pan to the oven and bake until an instant-read thermometer registers 150 degrees (approx. 15 minutes).
Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbsp. EVOO over medium heat. Spoon heaping spoonfulls of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side. Serve with the chops.
*Recipe courtesy of Everyday with Rachael Ray Magazine, November 2008.
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