Pork Cutlets with Salad and Sauteed Tomatoes

2 Tablespoons lemon juice, plus wedges for serving
6 teaspoons Olive Oil
salt and pepper
4 Boneless pork loin chops (5 oz each, fat trimmed)
1/4 cup all purpose flour
1 pint cherry tomatoes, halved
1 bag mixed salad greens
Parmesan Cheese for serving (optional)

Make dressing. In large bowl mix lemon juice and 2 teaspoons olive oil. Season with salt and pepper. Set aside.
Place chops on cutting board. Butterfly chops. Then, one at a time, place opened chops between 2 large pieces of plastic wrap and pound until 1/4 inch thick. On a place, mix flour, 1 teaspoon salt and 1/4 teaspoon salt. Coat each cutlet on each side; set aside.
In medium skillet, heat 1 teaspoon oil over medium -high heat. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and set aside.
In same skillet, heat 1 teaspoon oil over medium high heat. Add 1 cutlet, cook until browned, 1 -2 minutes. Turn over, cook until opaque, about 30 seconds more. Transfer to plate, cover with foil to keep warm. Repeat with remain cutlets, using 1 teaspoon oil for each.
Add salad greens to bowl with dress. Toss. Place tomatoes 1 cutlet on plate with lemon wedges if wanted. Sprinkle cutlets with parmesan cheese, if desired. Serve salad on side.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BINGOSMOM.