Servings: 4
Prep time: 10 minutes
Cook time: about 10 minutes.
Ingredients
- 4 boneless pork chops
- 60 ml (4 tablespoons) flour
- 60 ml (4 tablespoons) cornstarch
- 90 ml (6 tablespoons) Parmesan cheese, grated
- 15 ml (1 tablespoon) herbes de Provence blend
- 24 cherry tomatoes
- 8 large handfuls of arugula
- 4 cloves garlic, minced
- 45 ml (3 tablespoons) maple syrup
- Parmesan shavings, to taste
- Olive oil, as needed
- Salt and pepper, to taste
Preparation
- On a cutting board, use a meat mallet or a flat, heavy object to flatten the pork chops into thin cutlets.
- In a plate, mix together the flour, cornstarch, grated Parmesan, and Herbes de Provence.
- Season the cutlets with salt and pepper, then coat them generously with the mixture. Shake off any excess.
- In a hot skillet over medium-high heat, cook the cutlets in a little olive oil for about 2
- minutes on each side, until they are golden brown and the pork reaches an internal temperature of 63°C (145°F). Let the meat rest for 3 minutes.
- Meanwhile, in another hot skillet over high heat, cook the cherry tomatoes in a drizzle of olive oil for 3 to 4 minutes, stirring occasionally.
- Add the garlic, maple syrup, salt, and pepper, and continue cooking briefly.
- At the end of cooking, add the arugula and sauté everything for about 1 minute. Check the seasoning.
- Serve the cutlets with the tomatoes, arugula, and a few shavings of Parmesan.
