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
- Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
- 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.
- On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Coat each cutlet with flour mixture, shaking off excess. Set aside.
- In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
- Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
- 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.
- Transfer to a plate; cover loosely with aluminum foil to keep warm.
- Repeat with remaining 3 cutlets, using another tablespoon of oil.
- Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
- Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.
thebrookcook 