Parmesan Pork Chops with Arugula-Fig Salad

• 4 boneless center-cut pork chops (1 inch thick; about 5 ounces each)
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon dried oregano
• Grated zest and juice of 1 lemon
• 1 clove garlic, grated
• 12 dried Mission figs, stemmed and chopped
• 1 5 -ounce package baby arugula (about 8 cups)
• 1 small bulb fennel, cored and thinly sliced
• 1 cup fat-free seasoned croutons (about 1 1/2 ounces)

1. Preheat the oven to 400 degrees F and line a baking sheet with foil.
2. Season the pork chops with salt and pepper.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
4. Add the pork chops and sear until golden brown, 2 to 3 minutes per side.
5. Transfer to the prepared baking sheet (reserve the skillet).
6. Mix the parmesan, oregano, lemon zest and garlic in a small bowl.
7. Sprinkle on the pork chops.
8. Bake until just cooked through, about 5 minutes.
9. Remove from the oven and let rest 5 minutes.
10. Meanwhile, add the figs and 3 tablespoons water to the reserved skillet.
11. Cook over medium-low heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper.
12. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon vegetable oil and the lemon juice; toss.
13. Serve with the pork.
14. Photograph by Charles Masters

center, kosher salt, vegetable oil, parmesan cheese, oregano, lemon, clove garlic, figs, baby arugula, bulb fennel, croutons

Taken from www.foodnetwork.com/recipes/food-network-kitchens/parmesan-pork-chops-with-arugula-fig-salad.html (may not work)