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)
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.
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