Baby arugula tossed with garlic and dressing makes a quick topping for pan-fried pork chops. Cooking the pork chops in a skillet over high heat for just a few minutes seals in the juices and keeps the meat juicy and tender. To speed the cooking time for the pork, I buy boneless, thin cut loin chops. They are about { inch thick and can be found in most supermarkets. Or, any boneless pork chops can be used. Cut them almost in half horizontally and open them like a book. Then, flatten them to about { inch thick. Either work well with this recipe.
This entree is accompanied by spicy roast potatoes. These potatoes are "roasted" under a hot broiler. Be sure to preheat the broiler before adding the potatoes. They take about 15 minutes to cook.
Helpful Hints:
_ Any type of potato can be used.
_ Washed, ready-to-eat arugula can be found in the produce department. Any type of firm lettuce can be used instead of arugula.
_ Minced garlic can be found in jars in the produce or condiment sections of the supermarket.
Countdown:
_ Preheat broiler for potatoes.
_ Prepare and roast potatoes.
_ While potatoes roast, make pork recipe.
Shopping List:
To buy: } pound boneless pork chops, 1 bottle cayenne pepper, 2 ounces washed, ready-to-eat baby arugula, 1 pound red potatoes.
Staples: olive oil spray, minced garlic, reduced-fat vinaigrette dressing(ASTERISK), salt, black peppercorns.
(ASTERISK) Shop Smart: Look for reduced-fat vinaigrette or oil and vinegar dressing (per tablespoon: 11 calories,1 g fat, 4 mg sodium)
