1. Make dressing: In a large bowl, combine lemon juice and 1 teaspoon oil. Season with salt and pepper. Set aside.

2. Place chops on a work surface; on the side without fat, cut each chop in half horizontally, opening it like a book but stopping before cutting all the way through. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick. On a plate, combine flour, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Coat each cutlet with flour mixture, shaking off excess. Set aside.

3. In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes; set aside.

4. In same skillet, heat 1 teaspoon oil over medium-high. Add 1 cutlet; cook until browned, 1 to 2 minutes. Turn over; cook until opaque throughout, about 30 seconds more. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with remaining 3 cutlets, using 1 teaspoon oil for each.

5. Add arugula to bowl with dressing; toss. Place tomatoes and 1 cutlet on each plate along with lemon wedges. Top pork with arugula and, if desired, Parmesan.