Apparently it was The Weekend of Pork chez us; I had some leftover arugula, mozzarella and tomatoes from Saturday night’s dinner, and so loved how the combo worked with the Milanese that I decided to test out another pork recipe on Sunday.
PORK CHOPS WITH LEMON AND THYME (serves 2)
What you need:
2 boneless pork chops, lightly pounded if necessary (they should be about 1″ thick each)
1/2 cup breadcrumbs
1/4 cup freshly grated parmesan cheese
2 tbsp lemon zest
1 tbsp thyme leaves, chopped
Salt & pepper
Olive oil
What you do:
1. In a bowl, combine breadcrumbs, parmesan, lemon zest, and thyme.
2. Season chops with salt & pepper and dredge in the breadcrumb mixture (P.S. the one pictured above is a liiiiittle thick; I should have pounded it a touch more).
3. In a hot skillet with olive oil, cook chops about 3-4 minutes on each side (or until cooked through).
Serve on a bed of Arugula, Tomato & Mozzarella salad.
