Parmesan Pork Chops With Arugula Fig Salad Food

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

ARUGULA WITH PARMESAN

Steps:

• If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
• With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

GRILLED PORK WITH ARUGULA-AND-GRAPE SALAD

Steps:

• Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
• Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
• Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
• Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.

PORK CHOPS WITH CHARRED CORN AND ARUGULA

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and just cooked through, about 3 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
• Wipe out the skillet and heat 1 more tablespoon olive oil over medium-high heat. Add the corn, red onion and 1/2 teaspoon salt. Cook, without stirring, until the corn starts browning, about 3 minutes. Stir and continue cooking until charred and tender, about 2 more minutes. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons vinegar and the honey; remove from the heat.
• Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork.

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

PORK CHOPS WITH PARMESAN SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

Steps:

• Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
• Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
• Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

FIG AND ARUGULA SALAD

Steps:

• Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
• Drizzle honey and balsamic vinegar over salad before serving.