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Meal Prep Monday – Crispy Parmesan Pork with Spinach Salad

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Meal Prep Monday – Crispy Parmesan Pork with Spinach Salad


2 tsp tangerine zest
1/4 c. tangerine juice
1/4 c. olive oil
1 small red onion sliced
4 boneless pork loin chops (4 ounces each) 1/2 c. slivered almonds
1/2 c. Parmesan cheese 1 -10oz bag baby spinach


1. In a large bowl, mix the tangerine zest and juice

2. Whisk in 2 tablespoons oil; season with salt and pepper add the onion

3. Let the onions marinade. 30 min to overnight

4. Season the pork with salt and pepper

5. Using a food processor, grind the almonds and Parmesan to the texture of fine breadcrumbs.

6. Place in a small bowl. In another shallow bowl, add some water

7. Dip the pork in the water then in the nut mixture, pressing to adhere. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium high heat.

8. Add the pork and cook until golden and cooked through,
3 – 4 minutes per side.

9. Remove pan from heat and let the pork rest 3 minutes. Add the spinach to the marinated onions; toss to coat. Serve with the pork.

10. If you need to add some more dressing to the salad just add some vinegar and oil.