Pork Cutlets with Creamy Garlic Sauce and Spinach

I got this recipe from Woman's Day way back in 2002 and it was a standard here for a long time but it fell off the radar.  I made it last week and it is making it back on the rotation again!  I forgot how good and easy it is!!  Plus with pork so cheap now, it is a perfect way to feed the family for not a lot of money.

Pork Cutlets with Creamy Garlic Sauce and Spinach

3 Tbsp. seasoned dried bread crumbs

4  4oz boneless thin cut pork chops

1 Tbsp. olive oil

1 bag (12 oz) fresh spinach

1 pt. cherry tomatoes

1/2 cup garlic and herb spreadable cheese (Alouette is one brand)

1 Tbsp. milk

1 jar (4 oz.) sliced pimientos, drained

1 Tbsp. chopped parsley

Spread bread crumbs on wax paper or place in a bowl; dip cutlets in crumbs to coat on both sides.

Heat oil in large nonstick skillet.  Add cutlets; cook over medium-high heat 5 minutes, turning once, until cooked through.  Remove to a plate; cover and keep warm.

Add half the spinach and all of the tomatoes to skillet.  Cook, tossing often, 1 minute or until spinach starts to cook down.  Add the rest of spinach; cook, tossing, 2 minutes or until spinach wilts and tomato skins begin to split.

Microwave cheese and 1 Tbsp. milk in a covered small bowl on high 45 seconds or until melted.  Stir in pimientos and parsley; drizzle over pork.  Serve with spinach and tomatoes.