Sweet, juicy melon is a nice contrast to crispy, pan-fried pork. Adapted from Bon Appetit‘s Fast, Easy, Fresh. For more recipes like this one, go to bonappetit.com.
Watermelon Salad & Pork
- 2 cup melon, chopped
- 2 cup cherry tomatoes, halved
- 2 cup baby arugula, lightly packed
- ¼ cup fresh parsley
- ¼ cup olive oil
- 2 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- Salt and pepper
- 2 eggs
- 2 cup panko (Japanese bread crumbs)
- 4 (4-oz) boneless
- center-cut pork chops, lbed thin
- 6 Tbsp canola oil
- Lemon wedges (optional)
Combine watermelon and all vegetables.
For dressing, whisk olive oil, 1 Tbsp mustard, lemon juice, ½ tsp salt, and ¹⁄8 tsp pepper in a small bowl.
In another bowl, whisk eggs and remaining 1 Tbsp mustard. On a large plate, combine panko, ½ tsp salt, and ¼ tsp pepper.
Heat canola oil in a skillet over medium. Season pork with ½ tsp salt and ¼ tsp pepper. Dip pork in egg, then panko; pan-fry until done, 2–2½ minutes per side. Toss salad with dressing and serve with pork and lemon wedges.
Serves 4. Per serving: 570 cal, 34g carbs, 27g protein, 37g fat, 120mg chol, 500mg sodium, 2g fiber
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Total cost: $11.37