Pork loin with parmesan and fig and arugula salad

Ingredients:

• 4 natural boneless pork loin cutlets (2.5 cm thick; approximately 140 g each)
• 2 tablespoons of vegetable oil
• 1/4 tbsp. grated parmesan
• 0.5 tsp dried oregano
• Grated zest and juice of 1 lemon
• 1 clove of garlic, grated
• 12 dried figs, stems removed and cut into pieces
• 1 package (140 g) small arugula (about 8 cups)
• 1 small fennel root, cored and thinly sliced
• 1 cup low-fat spiced croutons (about 45 g)

Preparation:

1. Preheat oven to 200°C and line a baking sheet with foil.
2. Season the pork chops with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the pork and fry until golden brown, 2-3 minutes per side. Transfer to the prepared baking sheet (do not wash the skillet).
3. In a small bowl, combine the Parmesan, oregano, lemon zest, and garlic. Sprinkle the pork chops with the cheese mixture. Bake until cooked through, about 5 minutes. Remove from the oven and let rest for 5 minutes.
4. Meanwhile, add the figs to the same pan and add 3 tablespoons of water. Cook over medium heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper to taste. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon of vegetable oil, and lemon juice; toss to combine. Serve with the pork.