Crispy Pork Chops with Arugula Pasta Salad

1.Season the pork chops with salt, black pepper, and garlic powder. In a bowl, whisk the eggs. Dip the pork chops in the beaten eggs, then coat them with breadcrumbs. Heat oil in a skillet over medium heat and cook the pork chops until golden and crispy.

2.Cook the pasta according to package instructions. In a large bowl, combine the cooked pasta, arugula, cherry tomatoes, ricotta cheese, corn, mayonnaise, cayenne pepper, salt, and black pepper. Toss gently to mix well.

3.Serve the crispy pork chops on a plate with a generous portion of arugula pasta salad. Enjoy the delightful combination of flavors!