Pork chops, bone-in, rib-cut, about ½-inch thickness; frenched, fat and membrane removed, pounded to ¼-inch thickness | 4 |
Salt, kosher | 1 ½ teaspoons + |
Pepper, freshly ground | ½ teaspoon + |
Flour, all-purpose | ½ cup |
Eggs; beaten | 3 large |
Breadcrumbs, plain | 1 cup |
Parmesan cheese, grated | ½ cup + |
Italian seasoning blend | 1 ½ teaspoon |
Canola oil | ¾ cup |
Arugula | 4 cups |
Olive oil, extra-virgin | 1 tablespoon |
Vinegar, white wine | 1 tablespoon |
Tomatoes, cherry; cut in half | ½ cup |
- Preheat the oven to 200°F.
- Set a wire rack on a large rimmed baking sheet; set aside.
- Season the pork chops evenly with 1 ½-teaspoons salt and ½-teaspoon pepper.
- Place the flour in a large, shallow bowl.
- Place the eggs in another large, shallow bowl.
- In a third large, shallow bowl, stir together the breadcrumbs, ½-cup cheese, Italian seasoning, ½-teaspoon salt, and ½-teaspoon pepper.
- Working in batches, dredge the chops in the flour, shaking to remove excess; dip in the egg, letting excess drip off.
- Dredge in the breadcrumb mixture, patting to adhere; transfer the coated chops to a parchment paper-lined work surface.
- In a large skillet, pour canola oil in to a depth of ¼ an inch; heat over medium-high heat until shimmering.
- Working in batches, cook the chops until golden brown and a thermometer inserted near, but not touching, the bone registers 140°F, 2 to 3 minutes a side.
- Place the chops on the prepared wire rack on a baking sheet, and sprinkle with salt to taste; transfer to the preheated oven to keep warm while preparing the remaining chops and salad.
- Combine the arugula and ½-cup cheese in a medium bowl.
- Sprinkle with salt and pepper, and drizzle with olive oil and vinegar; toss to combine, and garnish with tomatoes.
- Serve salad with the pork chops.