Categories: Pork
Ingredients
- 8 1/4-inch-thick boneless pork chops, trimmed of fat
- Kosher salt and ground pepper
- 6 thick slices white sandwich bread
- 3 tbsp grated Parmesan
- 2 tbsp chopped parsley
- 1/2 tsp minced rosemary
- 3 large eggs
- 1 1/2 cups flour
- 1 tbsp olive oil
- 5 cups baby arugula
- 1 cup cherry tomatoes, halved
- Lemon wedges, for serving
Directions
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Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs. Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip on the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
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Heat 1/4-inch olive oil in a large skillet over medium heat. Working in batches cook the pork chops until golden brown and cooked through, 2-4 minutes per side. Transfer to a paper towel-lined plate to drain.
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Toss the arugula and tomatoes in a bowl with 1 tbsp olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges.