The following two recipes will both serve two people and are really easy to make on a weeknight since they don't require a lot of materials or time. The salad looks really simple since there are essentially no toppings. However, Arugula is really flavorful in itself and the dressing adds a good punch. I may have even heard "this might be the best salad dressing that I've ever had" uttered last night. The pork chops were tasty as well and satisfied my craving for some traditional comfort food.
Dressing for Arugula
extra-virgin olive oil
In a small bowl, combine 2 tsp. of freshly squeezed lemon juice, 1/2 tsp of finely chopped shallots, 1 tsp. honey, 1 tsp. dijon mustard, and 1/4 tsp of each salt and pepper. Next, add 1 Tbsp. of olive oil and whisk until blended. Pour over a few cups of arugula. Enjoy!
Panko-Crusted Pork Chops
2 Center-cut boneless pork chops
1 tsp. fresh thyme, chopped
1 cup Panko crumbs (Japanese section)
1 egg, beaten
1/4 tsp black pepper
1/4 tsp and 1 tsp sea salt
1 1/2 Tbsp Canola Oil
1 1/2 Tbsp Olive Oil
Pound pork chops to about 1/2 inch thick. (Think cutlets). Season with the 1/4 tsp sea salt.
In a shallow dish, mix thyme, crumbs, pepper, and 1 tsp salt.
Coat the pork chops in the egg and dredge through the mixture making sure to press the crumbs into the chops in order to coat completely.
Heat both the oils over medium high heat and then add the meat. Cook about 6 minutes on each side or until they turn golden and reach 160 degrees.