Breaded Pork Chops with Mushroom-Arugula Salad
"My mom always made a casserole of pork chops layered with stuffing and cream of mushroom soup. I use breadcrumbs to crust the chops, and instead of hiding the mushrooms in a sauce, I roast them until golden and toss them with arugula." -- Lesley Stockton, Food Editor
- 1 pound button mushrooms, trimmed and halved
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 3 slices white sandwich bread
- 1/3 cup chopped fresh parsley
- 4 teaspoons Dijon mustard
- 4 bone-in pork chops (7 ounces each; 1 inch thick)
- 2 bunches arugula, trimmed and coarsely chopped
- 2 tablespoons lemon juice, plus wedges for serving
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.