Categories: Meals

Ingredients

• 6 boneless pork chops
• 3/4 cup all-purpose flour
• Kosher salt and black pepper, to taste
• 1/4 cup half-and-half
• 3 large eggs
• 1 1/2 seasoned breadcrumbs
• 3-4 tbsp olive oil
• 3-4 tbsp salted butter
• 1 small piece Parmesan cheese
• 5 oz. baby arugula
• 2 lemons, cut into wedges

Directions

1. Place the pork chops between 2 sheets of plastic wrap and use a mallet to pound them very thin.

2. Place the flour in a shallow dish and mix in some salt and pepper. In another dish, whisk together the half-and-half and eggs. Place the breadcrumbs in a third dish. Set the 3 dishes aside.

3. Season both sides of the pork chops with salt and pepper. Coat them one at a time in the flour, then in the egg mixture and then in the breadcrumbs. Lay in a single layer on a baking sheet until you’re ready to cook them.

4. Combine 1 tbsp each olive oil and butter in a large cast-iron skillet over medium-low heat. When the butter is melted and hot, add 2 breaded pork chops and cook until the breading is golden brown and the pork is cooked through, about 2 minutes per side. Remove to a plate lined with paper towels. Repeat with the remaining oil, butter and pork in two more batches.

5. Shave the Parmesan using a vegetable peeler. Place a piece of pork on each plate and top with the greens. Squeeze a little lemon juice over the greens, then sprinkle with a little salt. Top with the Parmesan shavings and serve with more lemon wedges.

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