In tonight's dinner, fresh herbs and peppery arugula bring pork chops and potato salad together with a springtime feeling. The vinaigrette-based potato salad is full of flavor without all the mayonnaise, and makes enough for tomorrow's lunch. (It's sure to become your picnic go-to.) Herb-crusted pork chops are simple and classic, with plenty of fresh herbs and room to improvise. You'll be glad there are leftovers for this one too.
Serves 4 with leftovers
2 pounds new potatoes
4 pork chops
1 cup panko bread crumbs
2 tablespoons thyme
2 tablespoons rosemary
2 tablespoons sage
2 tablespoons basil
2 tablespoons chives
3 cups arugula
1 small red onion
We know you've got a well-stocked pantry so you'll have olive oil, flour, mustard, red wine vinegar, salt, and pepper. If not, add those to the list!
Note: The pork chop recipe also has a recipe for balsamic onions to serve alongside, but we thought the potato salad would provide all the vinegar fix you'll need! By all means though, if you want to make the balsamic onions, they're delicious.
1. Heat the oven to 400 degrees. Bring your potatoes to a boil in generously salted water. Get a breading station for the porkchops ready by chopping some herbs and placing the flour, eggs, and (herbed) bread crumbs in three separate bowls.
2. While you simmer the potatoes, season the pork chops with salt and pepper, and dip each into the flour, then egg, then bread crumbs. Set aside.
3. Pan-fry the pork chops in a large sauté pan until golden brown (about 2 to 3 minutes per side). Finish them off on a baking sheet in the hot oven (another 5 to 6 minutes).
4. Almost done! Get the pork chops out of the oven and allow them to rest briefly while you drain the potatoes and make their vinaigrette. Toss together with the arugula, and serve alongside the chops!
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