Pork Chops: 4 rib-end pork chops, 3/4" thing (8 oz each) Salt and Pepper Dredge with, Saute in All-purpose flour 2 eggs, beaten 2 cups dry bread crumbs 1/3 cup vegetable oil 3 tablespoons olive oil For the Salad Tass with 1/2 cup Extra Virgin Olive Oil 8 cups arugula 2 cups tomatoes, chopped 2 cups red onions, thinly sliced 8 oz fresh mozzarella cheese, cut into 1" cubes (about 1 1/3 cups) Add: Top Chops with 3 tablespoons red wine or balsamic vinegar, or to taste. Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees. Prepare the chops by cutting the meat and fat from all sides of the rib bone, pounding thin and seasoning with salt and pepper. Dredge each chop in flour, then dip in the egg, and coat with bread crumbs. Pat crumbs to make sure they adhere Preheat both oils in a wide skillet over medium heat. Saute chops, turning once, until golden on both sides, about 6 minutes. Toss the arugula, tomatoes, onions, and mozzarella for the salad with olive oil. Add vinegar, slat, and pepper; toss again. Top the warm chops with salad and serve.