Parmesan Pork Chop

This is a super delicious thin pork chop crusted in parmesan and topped with a tasty salad of arugula, fennel, and caper vinaigrette.

Ingredients

• 4 thin cut pork chops

• 1/2 cup parmesan cheese, grated

• 1/2 cup bread crumbs

• 2 eggs

• 1/2 cup flour

• 1 teaspoon salt

• 1 teaspoon pepper

• 3 cups argula

• 1 fennel bulb, thinly sliced

• 1 lemon, juiced

• 1/4 cup + 2 tablespoons olive oil

• 2 tablespoons capers

• 1 tabelspoon dijon mustard

Instructions

1. Get three shallow dishes. To the first add the flour. To the second add the eggs, salt and pepper and whisk to mix well. To the third add the bread crumbs and parmesan cheese. Heat 2 tablespoons olive oil in a skillet over medium heat.

2. Dredge the pork chops in the flour, egg, then cheese/bread crumb mixture then add to the skillet. Cook the pork chops for 2 minutes per side until just cooked through. (Longer if the pork chops aren’t thin)

3. Make the salad by mixing the lemon juice, mustard, olive oil and capers together in a small jar. Toss with arugula and fennel and serve over the pork chop.

Takes 15 minutes

Serves 4