Boneless Pork Chops with arugula & apple salad

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 oil
cooking 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.