Last night we made Crispy Parmesan Pork. It was a recipe in the April 2015 issue of Rachel Ray’s magazine. The recipe was credited to Tony Danza but no matter, it was delicious! We enjoyed the meal with a spinach salad and some rice pilaf.

In a medium bowl, mix the juice of 1 tangerine and the zest of that tangerine. Whisk in 2 tablespoons of olive oil and season with salt and pepper.

In a large bowl toss 1 thinly sliced red onion and 1-2 tablespoons of the tangerine dressing to coat. Let marinate. Season the pork with salt and pepper.

Using a food processor, grind 1/2 cup of sliced almonds and 1/2 cup of Parmesan to the texture of fine breadcrumbs. Place in a shallow bowl. In another shallow bowl, lightly beat 1 egg. Coat the pork in the egg, then the nut mixture, pressing to adhere.

In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high. Reduce the heat to medium, add the pork and cook until golden and cooked through, about 4 to 5 minutes per side, depending on the thickness of the pork.

Remove pan from the heat and let the pork rest 3 minutes. Add the spinach and remaining dressing to the marinated onion; toss to coat. Serve with the pork and any other side dish that you desire.