To celebrate a long, treacherous work week being over, I felt in the mood to make something really, really good. I didn’t have too much in the fridge, so I did what I do best … whip something up on the fly with what I had – pork chops and a little arugula. Luckily, that made for a pretty delicious meal.
- 4 thin boneless pork chops
- Salt & pepper
- 1/4 extra virgin olive oil
- Regular olive oil (just to coat the pan)
- 1 cup panko bread crumbs (may need more depending on how big the pork chops are)
- 1 large handful of arugula
- 2 tablespoons dijon mustard
- 1 large egg
- 1/4 lemon wedge
To prep the pork chops, wash and dry them thoroughly first. Trim off any excess fat. Using wax paper, cover the pork chops and pound thin with a mallet.
In another large plate, dump the panko bread crumbs evenly. Make sure you have enough – about 1 cup to start with. You can always add more if needed.
In a large bowl whisk the egg. Dip each of the pork chops in the egg wash, then press each pork chop onto the plate of bread crumbs to cover each side thoroughly and evenly.
In a large non-stick pan, cover the pan with a little oil and heat on medium. Place the pork chops on the pan so that they have enough room to cook. Sprinkle with salt & pepper. Let cook for about 3 minutes each side, depending on how thick they are. Flip & continue cook again for another 3-5 minutes. Season again with a little salt & pepper.
Set aside until all the pork chops are cooked. If you’re working with really thick pork chops, don’t be scared to throw them in the oven for a few minutes to finish cooking inside.
In a small mixing bowl, whisk together 1/4 cup olive oil and the dijon mustard. Add in a drop of salt and pepper. Squeeze in lemon and continue to whisk. Add in the arugula and mix thoroughly.
To serve, place a small handful of arugula on top of the pork chops.
Don’t forget to serve with a nice, bold red wine like this Troublemaker Blend. Yum!