This delicious entree could be your next crowd favourite, featuring succulent, juicy boneless pork chops covered in crispy breadcrumbs and panfried to perfection, then served with a simple dressing. Try getting a nice piece of pork, such as our Pork Ribeyes, to cut your own pork chops to order.
- 1 lemon, quartered
- 6 boneless pork chops (1-inch thick)
- 1 cup fresh breadcrumbs, lightly toasted
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped flat leaf Italian parsley
- 1 tablespoon grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 3 extra-large eggs, lightly beaten
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 bunch arugula, stems removed
- 8 oz. baby heirloom or teardrop tomatoes, halved lengthwise
- 1 tablespoon fresh lemon juice
1. Combine breadcrumbs, basil, parsley and Parmesan in bowl of food processor; pulse until smooth. Season with salt and pepper to taste.
2. Using a meat mallet, carefully pound pork chops until they are uniformly 1/4-inch thick. Season pork chops with salt and pepper and dip them in beaten egg. Remove from egg wash and allow excess to drip. Dredge each chop in breadcrumbs and set on a plate.
3. Heat 1/4 cup olive oil in 14- to 16-inch skillet over medium heat until just smoking. Add butter and allow it to foam for 10 to 15 seconds. Place chops in oil and cook until light golden brown on one side, about 5 minutes. Carefully turn chops and cook until internal temperature reaches 145°F to 160°F, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
4. Meanwhile, combine arugula and tomatoes in serving bowl. Add remaining 3 tablespoons olive oil, lemon juice, salt and pepper; toss to coat the greens.
5. Place one pork chop on each of 6 dinner plates. Divide arugula salad evenly between the plates, place a lemon wedge on each plate, and serve immediately.
Recipe by Smithfield Farmland