Pork Chops with Lemon Panko Bread Crumbs

Cooking With Rania - "Vintage Recipes Updated"
KDKA Pittsburgh Today Live 3/14/2012

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Pork Chops with Lemon Panko Bread Crumbs

1 tablespoon olive oil or more if needed
3 pounds boneless pork loin, sliced into 8 thin cutlets
Sea salt and coarsely ground black pepper
1 16-ounce jar pasta sauce
1/2 - 3/4 cup Panko bread crumbs
2 tablespoons roughly chopped fresh sage
2 tablespoons grated lemon zest
2 cloves garlic, crushed

3/4 pounds green beans, trimmed
2 cups arugula
Freshly squeezed lemon juice
Greek olive oil
Sea salt and coarsely ground black pepper

Heat oven to 350 degrees. Heat the oil in a large ovenproof skillet over medium-high heat.

Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, about 2 minutes per side. Spoon the pasta sauce over the pork.

In a small bowl, combine the bread crumbs, sage, zest, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle evenly over the sauce.

Roast the pork until it’s bubbling and browned, 10 minutes.

Meanwhile, fill a large pot with cold water. Add 2 teaspoons salt and bring to a boil. Add the green beans and cook until crisp tender - do not overcook!

Drain the beans and plunge them into cold water to chill. Drain and toss with the arugula. Drizzle with freshly squeezed lemon juice and Greek olive oil. Season with sea salt and coarsely ground black pepper to taste. Serve with the pork.

Serves: 6

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