Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

  • 3 T fresh lemon juice, plus wedges for serving (2 lemons)
  • 9 T extra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper
  • 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
  • 6 T all-purpose flour
  • 2 cups grape or cherry tomatoes, halved
  • 3/4 pound arugula, thick stems trimmed
  • shaved Parmesan, for serving
  1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
  2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
  3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
  4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
  5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
  6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
  7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
  8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
  9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
  10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
  11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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