Boneless Pork Chops with arugula & apple salad
- Number of Servings: 4
Ingredients
1/4 cup whole wheat flour 2 large eggs, beaten 2/3 cup panko bread crumbs 4 thin pork cutlets (about 1 pound), or two boneless pork chops, sliced in half and pounded kosher salt and black pepper 2 tablespoons olive oilcooking spray 1/4 cup fat free sour cream 1 tablespoon fresh lemon juice, plus lemon wedges for serving 1 bunch arugula, thick stems removed (about 4 cups) 1 apple, thinly sliced
Place the flour, eggs, and panko in separate shallow bowls. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.
Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.
Spray cooking spray in a large skillet over medium-high heat.
Cook the pork until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Add the arugula and apple to the dressing and toss to combine. Serve with the pork and lemon wedges.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TWOBAREFEET.
Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.
Spray cooking spray in a large skillet over medium-high heat.
Cook the pork until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Add the arugula and apple to the dressing and toss to combine. Serve with the pork and lemon wedges.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TWOBAREFEET.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 12.4 g
- Cholesterol: 155.9 mg
- Sodium: 289.5 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 2.4 g
- Protein: 32.4 g
Member Reviews