Ingredients
- Four 4 ounce boneless pork chops, trimmed of fat
- 3/4 cup dry bread crumbs
- 2 tablespoons grated Parmesan
- 1/4 teaspoon garlic powder
- 1 egg, lightly beaten
- 3 tablespoons extra-virgin olive oil
- 4 cup baby arugula
- 2 tablespoons lemon juice
Preparation
Step 1
Preheat oven to 350°F. Place each pork chop between two pieces of plastic wrap. Using a meat mallet, pound to about 1/4-inch thickness. Season each side with salt and pepper.
In a shallow dish, mix bread crumbs, cheese, and garlic powder. Put the egg in another shallow dish. Dip each chop in egg, allowing excess to drip back into bowl, then dredge in bread crumb mixture. Place on a baking sheet.
In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Place chops in pan and brown for 2 to 3 minutes per side. Transfer back to baking sheet and bake for 7 minutes.
While chops are baking, place arugula in a large bowl and toss with lemon juice and remaining 2 1/2 tablespoons oil.
Plate chops and serve with arugula salad.