Boneless Pork Chops With Sage Cream

• 1 lb boneless pork chop, 3/4-inch-1-inch thick, trimmed of fat
• 2 cups milk
• 1 teaspoon salt
• 2 green onions, minced
• 10 sage leaves, roughly chopped
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons white wine
• 1 tablespoon Dijon mustard
• 1/2 lb Baby Spinach
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons vegetable oil
• salt & pepper

1. Place trimmed pork chops in a large, shallow casserole.
2. Combine the milk and salt and pour over the chops.
3. Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.
4. Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
5. Process until it's as creamy as your machine will manage. Set aside.
6. Combine the bread crumbs with a scant teaspoon of salt and plate.
7. Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
8. In a large skillet, heat the vegetable oil over medium-high heat.
9. Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.
10. Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
11. Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.

pork chop, milk, salt, green onions, sage, olive oil, white wine, mustard, spinach, breadcrumbs, vegetable oil, salt

Taken from www.food.com/recipe/boneless-pork-chops-with-sage-cream-484086 (may not work)