Recipes

[beach-mom]

I got this from the new Dash magazine that comes with our Sunday paper. My family loved it!

Watermelon Salad and Pork

2 c. watermelon, chopped

2 c. cherry tomatoes, halved

2 c. baby arugula, lightly packed

1/4 c. fresh parsley

1/4 c. olive oil

Tbsp. Dijon mustard

1 Tbsp. lemon juice

Salt & pepper

2 eggs

2 c. Panko (Japanese bread crumbs)

4 (4-oz.) boneless pork chops, pounded thin

6 Tbsp. canola oil

Lemon wedges (optional)

Combine watermelon and all vegetables. For dressing: Whisk olive oil, 1 Tbsp. mustard, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper together in a small bowl. Set aside. In another bowl whisk together eggs and remaining tablespoon mustard. On a large plate combine Panko, 1/2 tsp. salt, and 1/4 tsp. pepper. Heat canola oil in a skillet over medium heat. Season pork with 1/2 tsp. salt and 1/4 tsp. pepper. Dip pork in egg, then Panko crumbs. Pan fry until done, about 2-2 1/2 minutes per side. Toss salad with dressing and serve with pork and lemon wedges.

The only thing I changed was I didn't pound my pork. It didn't need it. I also served this with a rice dish. It was too hot to cook out, so this was a nice change!

(ETA: I had trouble with the format of the ingredients and had to go to left margin only!)