Description
Savor the irresistible combination of crispy pork chops paired with peppery arugula dressed in lemon and parmesan. This dish is easy to prepare and perfect for a quick weeknight dinner or a special gathering with loved ones.
Ingredients
Scale
- 4 pieces boneless pork loin chops pound to ½ inch thick
- kosher salt to taste
- black pepper to taste
- 2 large eggs lightly beaten
- 1 cup seasoned panko bread crumbs
- 1/3 cup freshly grated parmesan cheese
- 3 to 4 tablespoons olive oil
- 6 to 8 cups arugula greens
- 1 pinch salt for the arugula
- 1 pinch pepper for the arugula
- 1 to 2 pieces lemons juiced
- 1 to 2 tablespoons olive oil for dressing
- 1/4 cup freshly shaved parmesan cheese
Instructions
- Pound the pork chops to about ½ inch thick and season generously with kosher salt and black pepper.
- In a bowl, beat the eggs, and in another bowl mix the panko bread crumbs with grated parmesan cheese for coating.
- Dip each pork chop into the beaten eggs, then coat them in the breadcrumb mixture, pressing to adhere.
- Heat olive oil in a skillet over medium heat and fry the pork chops for 3 to 4 minutes per side until golden brown and cooked through.
- While the pork rests, toss arugula with a pinch of salt and pepper in a bowl.
- Drizzle lemon juice and olive oil over the arugula, mixing well to combine the flavors.
- Add shaved parmesan to the salad and toss gently to incorporate.
- Slice the rested pork and serve it over the lemon arugula salad.
Notes
Adjust the seasoning based on personal taste preference.
Use extra virgin olive oil for the best flavor in frying and dressing.
Nutrition
- Serving Size: 1 pork chop with salad
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 150mg