| Recipe: |
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
On waxed paper, combine bread crumbs, Romano, and 1/2 teaspoon salt. In pie plate, with fork, beat egg. Dip chops, 1 at a time, in egg, then in bread-crumb mixture to coat. Repeat with remaining chops.
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.
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.
Transfer chops to 4 dinner plates; top with salad. |
