Crispy Pork Chops with Arugula Pasta Salad

1Season the pork chops (4) with salt, black pepper, and garlic powder (1 teaspoon). In a bowl, whisk the eggs (2). Dip the pork chops (4) in the beaten eggs (2), then coat them with breadcrumbs. Heat oil in a skillet over medium heat and cook the pork chops (4) until golden and crispy.

2Cook the pasta (8 oz) according to package instructions. In a large bowl, combine the cooked pasta (8 oz), arugula (2 cups), cherry tomatoes (1 cup), ricotta cheese (½ cup), corn (1 cup), mayonnaise (2 tablespoons), cayenne pepper (½ teaspoon), salt, and black pepper. Toss gently to mix well.

3Serve the crispy pork chops (4) on a plate with a generous portion of arugula (2 cups) pasta (8 oz) salad. Enjoy the delightful combination of flavors!