Parmesan Pork Chops with Arugula-Fig Salad

CREATOR

Food Network

CUISINE

American

SERVINGS

4 Servings

PARMESAN PORK CHOPS WITH ARUGULA-FIG SALAD

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)
INSTRUCTIONS

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