1 lb thinly-sliced boneless pork chops
Salt and pepper
Olive oil
1/4-1/2 cup Italian-style bread crumbs
1 6 oz bag of baby spinach
Balsamic vinegar
First, rinse and dry your meat. Then set up the salt and pepper, a plate with some olive oil, and another plate with bread crumbs. Just take the meat down the line: salt and pepper each chop, then lightly coat with olive oil, and then top evenly with the bread crumbs. When all are covered, set up a frying pan over medium heat. Add a tablespoon or so of olive oil, and set all the chops in the pan. When the first side is brown, flip them to brown the other side. This should take about 6 minutes total, more if they're thicker chops. Just keep an eye on them. Meanwhile, set the spinach on the plates and drizzle with a bit of balsamic vinegar and a dash of olive oil. Once the pork is cooked, immediately serve over the spinach. Enjoy!