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Parm-Crusted Pork Chops with Lemony Arugula and Tomato Salad

Curtis Stone
  • 27 minutes
  • Serves

INGREDIENTS

4

Pork chops, bone-in

4

bunches Cherry tomatoes on vine or about 20 cherry tomatoes

1/4 cup

Flat-leaf parsley, fresh

2

Lemons, Zest of

2

Eggs, large

2 tbsp

Lemon juice, fresh

1

All-purpose flour

2

Salt and pepper

3 tbsp

Olive oil

2 tbsp

Olive oil, extra-virgin

1 1/2 cups

Panko

6 tbsp

Butter, unsalted

1 cup

Parmesan cheese

4 cups

(not packed) arugula