3 large eggs
3 tbs milk
1 cup panko
1/2 cup Parmesan, grated
4 boneless pork loin chops, thin
3 tablespoons olive oil
Salt and  pepper

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs and Parmesan cheese.

Heat the olive oil in a large skillet over medium heat.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side or until cooked through.

Creamed Spinach
1 Tbsp. butter
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) cream Cheese, cubed
1Tbsp. milk
2 pkg. (6 oz. each) baby spinach leaves

Melt butter in large saucepan on medium heat.

Add garlic; cook and stir 1 min.

Stir in cream cheese and milk; cook 2 to 3 min. or until melted,
stirring constantly.

Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted,
stirring frequently.

Repeat with remaining spinach.