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Pork Chop Over Arugula Salad


  • 4pc Boneless Pork Strip Steaks

  • ¼ c Bella Famiglia Grated Romano Cheese

  • Taste Salt & Pepper

  • 1Tbl Olive Oil

  • 1Tbl Balsamic Glaze

  • 1 Jumbo Brown Cage Free Egg

  • 1/3 c Panko Breadcrumbs

  • 1bag Metropolitan Market Baby Arugula

  • 1pkg Assorted Tomato Medley - halved

  • ½ Lemon - juiced


  • 2 Garlic Cloves

  • 2tsp Olive Oil

  • ¼ Onion Chopped

  • ½c Glace de Veau

  • ½c Red Wine

  • ½c Markers Mark gourmet sauce


In a dish, combine Panko breadcrumbs and Romano cheese, season with salt and pepper

In another dish, beat egg lightly

Dip pork chops one at a time into beaten egg allowing excess to drip off

Coat in breadcrumb mixture

Preheat sauté skillet over medium heat add oil for cooking and cook pork chops until done to your preference, about 10 minutes

While pork is cooking, combine lemon juice, olive oil, salt & pepper, and the balsamic glaze in a bowl.

Toss the arugula and tomatoes in the dressing.

Plate along side the pork chops.

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