Simple Pork with Arugula Salad

Husband cooked the other day, and I thought it was a very tasty example of how good the simple things can be.  So often we try to outdo ourselves and our last meal by adding more and more, making sauces, garnishes, adding too many flavors, etc., and I wanted to remind everyone how delicious things can been when the best ingredients are prepared in a simple way which allows their flavors to shine through.  This was something I noticed when I had my meal at the Chez Panisse Cafe - care was taken to showcase the individual greatness of each ingredient.  Of course, such simplicity doesn't work with grocery store tomatoes purchased in Ohio in January, mass-marketed beef from miserable feedlot cows, or greens which have traveled more than 2000 miles and 8 different middle men to get to your table 10 days after being picked (haven't we learned anything from the whole spinach fiasco?). 

The arugula salad makes a nice compliment to any rich meat, such as pork, veal or duck.  It's a refreshing side dish instead of something heavy, such as a mound of potatoes.  Although mashed potatoes are, of course, delicious.  Here, lemon juice plays the part normally played by vinegar in the light, tart vinaigrette. 

Husband's Pork with Arugula - serves 2

2 rather small pork chops, butterflied
1/2 cup flour
1/4 cup unseasoned bread crumbs
salt and freshly cracked pepper
Olive oil

Pound the pork chops until they are about a centimeter thin - less than 1/2 inch; this is easiest to do by placing the each chop in a large zip top bag or in between sheets of plastic wrap and banging on them with a meat mallot.  Combine the flour and bread crumbs and season liberally with salt and pepper.  Dredge the pork chops in the flower and set aside. 

Heat a tbsp or so of olive oil in a large nonstick skillet (or use 2-3 tbsp in a regular skillet, ensuring your pan has heated for severa minutes before adding pork to avoid sticking) over medium-medium high heat for a few minutes.  When the pan is hot, gently place each chop in - if your pan is too small for both to fit with room to spare, you can do them separately and keep warm in the oven.  Cook for about 5 minutes without shaking or moving around - this prevents sticking and ensures nice browning), until you can see the cooked part showing through the top, then flip and cook another 2 minutes or until both sides are nicely browned.  Serve with the arugula salad.

Simple Arugula Salad - serves 2

1 large bunch arugula, trimmed of stems and washed in several changes of water
juice of one lemon
zest of one lemon
3 tbsp olive oil
1 small shallot, cut into small dice
3 Tbsp chopped capers
salt and pepper

Combine the lemon juice, zest, oil, shallot and capers and allow to stand for a few minutes - I think I've mentioned before that, in my mind, this allows the capers to "cook" a little and release a little of their onioniness.  Season with salt and pepper and toss with the arugula.  The salad might taste a little tart, but keep in mind it is to be eaten alongside the pork, in lieu of any sort of sauce or the like; it will go very nicely, trust me.