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Recipe: Panko Pork Chop & Arugula Salad


Being a mom, a private chef and a wife, I’m always trying to find ways to make things easier for myself. Here’s one of my recipes which is quick, easy, healthy and even the kids will like it!!

Bone-in Panko Pork Chop with Arugula Salad and Shaved Parmesan

Serving Size: 4

Pork Chop Ingredients:

  • 4 Bone-in pork chops- cut thin-I like the bone in because the tenderloin is attached and adds another layer of flavor
  • 2 Eggs- I love Vital Farm Eggs - which I’ve seen at Target, Whole Foods and Ralphs
  • 1 Cup Panko breadcrumbs
  • Salt and Pepper

Arugula Salad Ingredients:

  • Arugula, as much as you like
  • 1/4 Cup champagne vinegar
  • 1/2 Cup Grapeseed oil
  • 1-2 minced Garlic cloves
  • 8-10 Basil leaves
  • Kosher Salt
  • Shaved Parmesan

Preparation instructions for the pork:

  • Preheat oven 400F
  • Place eggs in one bowl and mix.
  • Place panko breadcrumbs into another bowl and add some salt and pepper (you don’t need a lot of salt because pork tends to be higher in sodium already)
  • Dip one pork chop into egg and then coat with breadcrumbs.
  • Place onto a foil lined baking sheet.
  • Repeat for each chop.
  • Cook for approx 10-15 mins (internal temp 135F)

Preparation instructions for the arugula salad:

  • Place minced garlic, basil and champagne vinegar into a cylinder cup or bowl and blend with your immersion blender (or a whisk).
  • Slowly add grapeseed oil with immersion blender on to emulsify or continuing to whisk.
  • Add basil and add salt to your liking and blend.
  • Place desired amount of salad into a bowl and add dressing until you like the flavor and consistency.

Serving instructions:

Place pork chop on a plate, top with arugula salad and top with fresh slices of parmesan cheese.

I hope you enjoy it!

Remember, sharing is caring, till next time!

Personal Chef, Mom, Lover of New and Old Experiences - Stephanie Miller

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