Pan-Fried Pork Chops
Arugula with Berries
Ingredients
- 6 (6-oz) boneless center cut pork loin chops
- 2 large eggs
- 1 cup all-purpose flour
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 Tbsp chopped fresh thyme
Instructions
- Season pork with salt and pepper. Beat eggs lightly in a shallow dish. Place flour in a second shallow dish; season with salt and pepper. Dip pork chops in beaten egg, allowing excess to drip off. Dredge in flour.
- Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until well browned and done. Add butter and thyme; cook 1 minute, tilting skillet slightly to spoon melted butter over pork.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- ½ (16-oz) pkg strawberries, sliced (or use blackberries)
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
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