CRISP PORK CHOP ASPARAGUS SALAD

Mix bread crumbs with 1 tbsp Longo’s Extra Virgin Olive Oil in shallow dish, rubbing with your fingers to combine. Sprinkle pork chops with 1/4 tsp each salt and pepper. Coat pork chops in bread crumbs.

Heat 1 tbsp Longo’s Extra Virgin Olive Oil over medium heat in large non-stick skillet. Add asparagus; cook, turning occasionally, for 5 to 7 minutes or until tender-crisp and golden. Sprinkle with a pinch each of salt and pepper; remove asparagus to plate. Return skillet to medium heat and add 2 tbsp Longo’s Extra Virgin Olive Oil and breaded pork chops. Cook for 5 minutes, turn and cook for another 5 to 7 minutes or until hint of pink remains in centre and thermometer reaches 155°F.

Toss arugula with 2 tbsp Longo’s Extra Virgin Olive Oil and squeeze with half of the lemon. Add 1/4 tsp salt and pinch of pepper; toss to coat well. Divide among 4 dinner plates and top with asparagus and pork chop. Cut remaining lemon half into wedges and serve with the salad.