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Today's Special: Pork Chops with Tomato and Arugula

Today's Special: Pork Chops with Tomato and Arugula



My friend Jon's favorite food is pork chops. He loves them so much that in college we lovingly nicknamed him Pork Chop. He is coming to dinner and I thought I would prepare a healthier version of his beloved pork chops. Although it's Friday, I won't have a whole bunch of time to prep a dinner so I am using this simple recipe - the chops and salad can be ready in practically 15 minutes! To make this meal for the pork chop lover in your life, read more



Pork Chops with Tomato and Arugula
From Good Housekeeping magazine

1/3 cup plain dried bread crumbs
1/4 cup grated Romano cheese
1 teaspoon salt
1 large egg
4 boneless pork loin chops, 1/2 inch thick (about 4 ounces each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 large ripe tomato (12 ounces)
1/2 small red onion
1 bag (4 to 5 ounces) baby arugula

  1. On waxed paper, combine bread crumbs, Romano, and 1/2 teaspoon salt.
  2. In pie plate, with fork, beat egg.
  3. Dip chops, 1 at a time, in egg, then in bread-crumb mixture to coat. Repeat with remaining chops.
  4. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add chops and cook 5 to 6 minutes or until browned, turning chops over once.
  5. Meanwhile, in medium bowl, combine lemon juice and remaining 1 tablespoon oil and 1/2 teaspoon salt. Coarsely chop tomato; thinly slice onion. Toss arugula, onion, and tomato with dressing in bowl.
  6. Transfer chops to 4 dinner plates; top with salad.

Serves 4.

NUTRITIONAL INFORMATION: Based on individual serving. Calories: 370, Total Fat: 22 g, Saturated Fat: 6 g, Cholesterol: 128 mg, Sodium: 800 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 31 g

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