Breaded Pork Chops with Mushroom-Arugula Salad
This classic meat dish uses breadcrumbs to crust the cops but no canned mushroom soups here. Instead, the mushrooms are roasted and tossed with arugula to eat alongside the chops.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, May 2012
- 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.