This dish was almost as fun to make as it was to eat.
I did a rosemary, garlic salt, and fresh ground pepper rub on the chops and then seared them on a grill quickly. I brushed on a coat of dijon mustard that was flavored with a cajun seasoning. I dipped the chops in bread crumbs and baked until finished.
You can't really see too much spinach but it was served on a lightly sauted bed on spinach and tomatoes.
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