2 boneless center cut loin pork chops (about ½ pound each)
1 egg
½ cup of bread crumbs
3 tablespoons of olive oil to cook the pork chops
3 tablespoons of olive oil to make the vinaigrette
2 handfuls of arugula leaves
10 grape tomatoes, halved
juice of 1 half of a lemon
the rest of the lemon, cut in wedges
salt and pepper

Take your pork chops and flatten with a mallet until about ¼ inch thick, or as thin as you can without shredding it.

Get a dish and put the bread crumbs and add salt and pepper and mix it up. Get a wide bowl and beat your egg in it.

Then, dip your pork chops in the egg, then coat with the bread crumbs and set aside.

In a nice pan, heat up the 3 tablespoons of olive oil on medium heat until nice and hot. Add the pork chops and cook for about 5 minutes, then add another tablespoon of olive oil to keep from sticking, flip and cook another 5 minutes. If you make more than 2, or can’t fit both in the pan at the same time, once one batch is done, remove and keep in the oven on the lowest setting.

While you’re cooking the chops, clean the arugula and make your vinaigrette by whisking the lemon juice and olive oil together, along with salt and pepper. Toss the arugula with the vinaigrette.

Once everything is done, put a pork chop on each plate, add the arugula, sprinkle everything with the grape tomatoes, and serve with more lemon wedges.

Serves 2.