Finally, Chef Drew has posted his pork chop recipe. He said he hopes you love it and much as he loves making it!
3/4 cup panko breadcrumbs
3/4 cup shredded Three Cheese Blend (Parmesean, Romano and Asaigo)
Coarse salt and pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
4 boneless pork loin chops (1 pound total)
2 tablespoons fresh sqeezed lemon juice (do not use bottled lemon juice)
2 tablespoons olive oil
3 ounces baby arugula
1 small red onion, thinly sliced
1 cup grape tomatoes, halved
In a shallow dish, combine panko, cheese, 1/4 teaspoon each salt and pepper. Place flour and eggs in separate shallow dishes. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with panko mixture, pressing to adhere.
Bake pork on rack (I use a cookie cooling rack place atop a cookie sheet), without turning, until opaque throughout, 35 – 45 minutes at 400F.
In a bowl, whisk together olive oil and lemon juice; season with salt and pepper. Keep in fridge until ready to serve. Re-whisk and then add arugula, onion and tomatoes; toss. Top pork with salad; serve immediately.