4 (6-ounce) boneless pork loin chops

Salt and freshly ground black pepper

1 C. all-purpose flour

1 tsp. smoked paprika

2 eggs, beaten

1 C. plain bread crumbs

1/4 C. canola or vegetable oil

2 T. butter

1 bunch Swiss chard, deveined and chopped

1/2 pound extra wide egg noodles

Freshly grated or ground nutmeg

4 lemon wedges

 

Place a large pot of water on to boil the egg noodles. Place the chops between wax paper or plastic wrap and pound out no more than 1/4-inch thick. Season the pork cutlets with salt and pepper (I forgot to do this!). Combine the flour and paprika on a plate. Beat the eggs in a shallow dish. Place the bread crumbs on a second plate. Coat the chops in flour, shake off the excess, then coat them in egg and bread crumbs. Heat about 3 T. of the oil in a large skillet over medium-high heat. When hot, add the cutlets and cook until golden – about 4 minutes on each side. Heat the remaining 1 T. oil and the butter in a deep skillet over medium heat. When the butter melts into the oil, add the chard and cook for 6-7 minutes. Drop the egg noodles into the pot of boiling water after a minute or two. When the noodles are al dente, drain and add to the chard, toss and season with salt, pepper and nutmeg to taste.