Crispy Pork

This seriously turned out looking just like the magazine picture.  I couldn't have been more pleased!  I varied from the Rachel Ray recipe a bit, since I did not use the parmesan cheese as part of the "breading."

For the pork: just get some 1/2 inch thick chops, salt & pepper them, dip in a raw scrambled egg, coat with almond flour.  (or you can grind your own almonds.  approximately 1/2 C per every 4 chops)

Heat some EVOO in a pan over med-high heat.  Cook chops 3-4 minutes, flip and cook 3-4 more minutes.  Remove from heat, let sit in pan for 3 minutes.

The Salad:
1 tangerine (1/4 C juiced, 2 tsp zest)
2 tbsp EVOO
1/2 tsp salt & pepper

whisk the above together.  Thinly slice a red onion and place in small bowl with 1 tbsp of dressing.  When ready to serve, toss Baby Spinach with remaining dressing and add the onions.

*ANYONE have any tips on "zesting?"  I pretty much have NO luck doing what I do.  Do I need a special tool?