Recipes Ingredients Meat & Poultry Pork Recipes Breaded Pork Chops with Mushroom-Arugula Salad 3.8 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 23, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 50 mins Servings: 4 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. 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 ⅓ 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 Directions 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. Rate it Print