• Step 1

  Put flour, eggs and bread crumbs in separate shallow bowls. Blend cheese into bread crumbs. Season pork with salt and pepper; coat each pork chop with flour. Dip in egg; coat in bread crumbs.

• Step 2

  Heat olive oil in pan on MED-HIGH until oil faintly smokes. Add pork in small batches; turn over when edges turn golden-brown, about 2-3 min. Cook other side about 2 min, until internal temp reaches 145 degrees (check by inserting thermometer halfway into thickest part of pork chop). Remove from pan; drain on paper towels. Repeat with rest of pork.

• Step 3

  Wipe pan clean. Heat extra-virgin olive oil in pan on HIGH; add spinach and tomatoes to pan. Cook, stirring, about 2 min, until spinach is wilted and heated through. Transfer pork chops to clean platter; top each with spinach mixture.

• Step 4

  Heat lemon butter sauce, capers, and parsley in pan on MED; season with pepper. Heat 2 min to warm through. Serve pork chops with sauce; garnish with lemon zest.

Note: When servings & ingredients are modified, nutrition & directions may vary.