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1
In a large bowl, combine lemon juice and 1 teaspoon oil.
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2
Season dressing with salt and pepper.
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3
Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through.
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4
Open up like a book.
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5
Then, one at a time, place opened chops between two large pieces of plastic wrap.
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6
Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness.
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7
On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
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8
Dredge each cutlet in flour mixture to coat completely, then shake off excess.
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9
In a medium skillet, heat 1 teaspoon oil over medium-high.
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10
Add tomatoes, and cook until softened, about 5 minutes.
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11
Remove tomatoes.
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12
In same skillet, heat 2 teaspoons oil over medium-high.
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13
Add 2 cutlets; cook until browned, 1 to 2 minutes.
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14
Turn over; cook until cooked through, about 30 seconds more.
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15
Transfer to a plate; tent with foil to keep warm.
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16
Repeat with remaining 2 teaspoons oil and 2 cutlets.
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17
Add arugula to bowl with dressing; toss to coat.
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18
Divide tomatoes among plates; add 1 cutlet to each.
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19
Top pork with arugula and, if desired, Parmesan.
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20
Serve with lemon wedges.
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21
(Per Serving)
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22
Calories: 351
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23
Fat: 14.1g (3.7g Saturated Fat)
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24
Protein: 26.2g
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25
Carbohydrates: 14.3g
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26
Fiber: 2.9g
