Pork and Parmesan | Avocado, Tomato, Cucumber Arugula Salad

Prep time: 15 minutes Cook time: 15 minutes

per serving: 414 calories; 29 grams protein; 23 grams total fat; 3 grams fiber; 8 grams saturated fat; 24 grams carbohydrates; 63 mgs cholesterol; 644 mgs sodium; 11 WW points plus


Pork and Parmesan


1/2 cup Italian seasoned breadcrumbs

1/2 cup shredded Parmesan cheese

4 thick boneless pork chops (1 1/2-inches thick)

coarse salt and freshly ground pepper, to taste

3 tablespoons olive oil divided

1 yellow onion thinly sliced

1 teaspoon garlic, minced

2 zucchini thinly sliced

1 whole lemon(s), cut into wedges

2 large eggs


In a small bowl, whisk egg(s). In a medium bowl, combine breadcrumbs, cheese and salt and pepper. Dip chops in egg and then dredge in cheese mixture, pressing to adhere.
Heat half the oil in a large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and tent with foil.
Heat remaining oil in same skillet and add onion, garlic and zucchini; sautée 5 minutes or until tender.
Serve pork chops with zucchini mixture and lemon wedges.

Avocado, Tomato, Cucumber, Arugula Salad


2 avocados diced

1 cucumber sliced

3 Roma (or plum) tomatoes diced

1/4 red onion sliced

1 cup arugula

2 tablespoon extra-virgin olive oil (the good stuff)

2 tablespoons lemon juice

coarse salt and freshly ground pepper, to taste

1/4 cup crumbled feta cheese


In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
Serve with crumbled feta cheese.