Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
this was a great recipe! I added the salt and pepper to the flour, along with a touch of paprika for a bit of extra flavor. It went perfect with the fresh taste of the lemon dressed arugula salad. I didn't add the endive or radiccio, as I'm not a fan of the bitterness it gives, and it turned out just beautifully! I decided not to do the ricotta dumpling with this meal, but rather save the recipe for a meal on it's own!
Rating: Unrated
Great recipe! Easy to make and the dressing for the salad was perfect. We paired it with the ricotta dumplings as pictured and they were fantastic!