Pan-Roasted Rib Chops
Served on a Bed of Arugula with a Cherry Tomato Salad

There are many do-ahead tips that make this delightful entrée easy to prepare. The dressing can be made one day ahead. Remember to zest the lemon before making the dressing so you have zest ready to rub on the chops! The chops can be coated with the flour, egg, and panko mixture up to 2 hours before serving. Cover the prepared chops loosely with plastic wrap and refrigerate until ready to cook. For the busy cook, a prepared, bottled vinaigrette can be used in place of making a homemade dressing.

Recipe Ingredients:

4 bone-in rib pork chops, about 3/4-inch thick
Zest of 1 lemon
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1/3 cup all-purpose flour
3 large egg whites, lightly beaten
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 tablespoons olive oil

Dressing:
1/2 teaspoon Dijon-style mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil

Salad:
1 pint cherry tomatoes, halved
1 1/2 tablespoons fresh Italian parsley, minced
2 ounces arugula

Cooking Directions:

1. Rub chops on each side with a little lemon zest and garlic. Season with salt and pepper.
2. Arrange 3 dinner plates in a row. Place flour on first plate, beaten egg whites on middle plate, and panko on third plate. Have baking sheet next to panko.
3. Dredge pork chop in flour, shaking off excess. Then coat with egg white, letting excess run off; then place chop right into panko, coating all sides evenly. Transfer to baking sheet. Repeat with remaining chops.
4. Heat large, heavy non-stick skillet over medium heat. Add olive oil and swirl to coat pan. Add chops to pan and brown on both sides until golden and cooked through, about 5 minutes per side. Test for doneness using instant-read thermometer; meat is done when it registers 160°F (70°C).
5. While pork is cooking, make dressing. In small bowl, mix together mustard, salt, pepper, and garlic to form paste. Add lemon juice and olive oil and blend until combined. Toss cherry tomatoes with dressing. Add parsley and toss to combine. Set aside.
6. To serve, divide arugula among 4 dinner plates, set a chop on top of greens on each plate. Give tomatoes another toss and divide among plates, scattering tomatoes over pork and greens. Serve immediately.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 202 calories; Protein: 20 grams; Fat: 10 grams; Sodium: 150 milligrams; Cholesterol: 45 milligrams; Saturated Fat: 2 grams; Carbohydrates: 11 grams; Fiber: 1 grams.

Recipe provided courtesy of National Pork Board.