Crispy Porkchops with Capers, Lemon, Arugula, and Chopped Eggs

I was looking through the February 2008 Bon Appetit and came across this recipe that sounded promising. We loved the bright taste of the lemon slices and capers with the crispy pork. And the chopped eggs and greens were a refreshingly light accompaniment. We had to use pork chops instead of pork cutlets, but we trimmed the extra fat off of them and they worked just fine.

1/2 a lemon
1/2 tsp. chopped fresh sage
1/2 tsp. chopped fresh thyme
1/2 tsp. kosher salt plus 1 small pinch
1/2 tsp. black pepper
2 pork chops, fat cut away
flour for dredging, about 1/4 cup
1 egg, beaten
1 1/2 cup breadcrumbs (or enough to coat)
1/2 cup grated Parmesan cheese
olive oil for frying, plus 1 TBS.
capers, drained (to taste)
2 cups lightly packed arugula or mixed greens
2 warm or room-temperature hard-boiled eggs, peeled, coarsely chopped

  • Cut slices of lemon, then quarter each slice. Cut the peel and pith away and discard. Cover and chill lemon slices.
  • Mix sage, thyme, 1/2 tsp. salt, and 1/2 tsp. black pepper in a small bowl.
  • Pound the pork chops between two sheets of plastic wrap to 1/4 inch thickness. Sprinkle sage mixture over both sides of pork chops.
  • Place flour in a shallow bowl and place beaten egg in another shallow bowl. Mix breadcrumbs and cheese in another shallow bowl.
  • Working with 1 pork chop at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere.
  • Add olive oil to a skillet to a depth of a 1/4 inch. Heat over medium high heat. Cook the pork chops until browned and cooked though, about 2 minutes per side.
  • Place a pork chop on each plate. Sprinkle capers and lemon slices over them.
  • Mix arugula with 1 TBS. olive oil and a pinch of salt. Place arugula mixture over or next to pork and sprinkle with chopped eggs.

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