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)
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