Step 1

In a medium bowl, mix together panko, parmesan, lemon zest, salt and pepper.

Step 2

Create an assembly line, with a bowl of flour, a bowl of lightly beaten eggs, the bowl of seasoned panko, and a large plate or tray to place your breaded pork.

Step 3

Completely coat a pork chop in flour, shaking off excess flour. Then completely dip the pork chop in egg, shaking off any excess. Then generously coat your pork chop in the breadcrumbs. Place the breaded pork on your tray and repeat the process for remaining pieces.

Step 4

Preheat a large pan with 3 tablespoons olive oil over medium heat for 5 minutes. When the pan is preheated, add pork in a single layer (you may need to fry 2 batches).

Step 5

Let the chops cook for 3 minutes. Flip. Let cook for an additional 3 minutes. Both sides should be golden brown and crispy, and the inside should register at least 145 degrees (higher is fine and won’t be dry!).

Step 6

Repeat process for consecutive batches, adding 1 tablespoon of olive oil every new batch.

Step 7

While the final batch is cooking, add olive oil, lemon juice, garlic, salt, pepper, cherry tomatoes, and parsley to a medium pan or pot over medium heat. Let oil come to a simmer, and then toss all of the ingredients for 1-2 minutes until tomatoes are warm and just start to blister.

Step 8

Pour mixture over arugula in a separate, large bowl. Toss and serve with the crispy pork and lemon wedges.