Cheese-Crusted Pork with Arugula Salad

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.



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