Breaded Pork Chops With Mushroom Arugula Salad Recipes

BREADED PORK CHOPS WITH MUSHROOM-ARUGULA SALAD

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil. Season with salt and pepper and roast 35 minutes.
• Meanwhile, in a food processor, pulse bread until coarse crumbs form. Toss crumbs with 1 tablespoon oil and parsley; season with salt and pepper. Spread mustard on one side of each pork chop. Press into crumbs; transfer to a rimmed baking sheet, crumb side up. Bake until pork is cooked through, 15 to 20 minutes. Toss together mushrooms, arugula, 2 teaspoons oil, lemon juice, and salt and pepper to taste. Serve alongside pork with lemon wedges.

PORK MILANESE WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
• In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

BREADED/BAKED MUSHROOM PORK CHOPS

Steps:

• Heat a fair amount of olive oil.
• Dust one chop with flour.
• Then cover chop with egg.
• Give the chop a good coating of cracker crumbs.
• Add your favorite seasoning now. (I like Big Jim's Famous Seasoned Salt and lots of pepper).
• Repeat the process for the rest of the chops.
• Fry chops in olive oil on high heat till brown.
• Throw them in a baking dish and spread the first can of soup on top of the chops. Put the rest on the dish and add the mushrooms. Cover with foil.
• Throw them in a preheated oven at 350°F for 60 minutes.
• Uncover for the last 10 minutes.