Name: Breaded Pork Chops with Mushroom-Arugula Salad
Prep time: 15 min
Total time: 50 min
Ingredients: 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

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.

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Breaded Pork Chops with Mushroom-Arugula Salad

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