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1.
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Using a meat tenderizer (or a small heavy-bottomed sauce pan), pound the pork chops until they are each about 1/3-inch thick.
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2.
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To coat the pork: Combine the flour with salt and pepper in a medium-sized bowl.
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Place the beaten eggs in a second medium-sized bowl.
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In the third and last medium-sized bowl, combine the bread crumbs with the grated Parmesan cheese, dried oregano, and dried basil.
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3.
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Dip the pork into the flour, shaking off any excess.
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Then place it into the eggs and lastly, the breadcrumb mixture to coat.
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Repeat with all pork chops.
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4.
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Heat the olive oil in a large skillet on medium heat.
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Cook each pork chop for about 3 to 5 minutes on each side, or until golden brown.
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5.
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Remove the pork from the oil, and drain on paper towels before serving.
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6.
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Arrange the arugula and cherry tomatoes on a large serving platter.
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Squeeze half of the lemon over top.
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7.
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Plate the pork over top the arugula and cherry tomatoes and squeeze the remaining half of the lemon over the pork chops for a little extra flavoring.
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Optional: Serve with lemon wedges and shaved Parmesan cheese for an additional garnish.
