Parmesan Pork Chops with Arugula-Fig Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 boneless center-cut pork chops (1 inch thick; about 5 ounces each)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • Grated zest and juice of 1 lemon
  • 1 clove garlic, grated
  • 12 dried Mission figs, stemmed and chopped
  • 1 5 -ounce package baby arugula (about 8 cups)
  • 1 small bulb fennel, cored and thinly sliced
  • 1 cup fat-free seasoned croutons (about 1 1/2 ounces)
Directions
  • Preheat the oven to 400 degrees F and line a baking sheet with foil. Season the pork chops with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and sear until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet (reserve the skillet).

  • Mix the parmesan, oregano, lemon zest and garlic in a small bowl. Sprinkle on the pork chops. Bake until just cooked through, about 5 minutes. Remove from the oven and let rest 5 minutes.

  • Meanwhile, add the figs and 3 tablespoons water to the reserved skillet. Cook over medium-low heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon vegetable oil and the lemon juice; toss. Serve with the pork.

  • Photograph by Charles Masters


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