Breaded Pork Chops with Arugula Salad

1 cup Panko (Japanese bread crumbs)
1 tsp. chopped fresh thyme
1 tsp salt, 1/4 tsp. pepper
1 egg
pork chops (pounded out to 1/2 inch thickness)

Combine panko, thyme, salt and pepper on a plate. In a bowl, beat egg and put in a dish where you can dip the pork chop. Salt the pork chops, then dip in egg, then dredge in bread crumb mix. Press the mix into the chops. Heat olive oil in a skillet over medium-high heat. When the oil is ready, cook the chops for about 5 minutes, then flip and cook for about 5 more min. Pork is done when juices run clear after it's pierced with a knife. Transfer to a plate and let rest.

Prepare the salad by combining 1/2 tsp finely chopped shallot, 1 tsp. Dijon mustard, 1 tsp. honey, 2 tsp. lemon juice and 1/4 tsp each salt and pepper in a small bowl. Add 1 tsp. olive oil and whisk vigorously. Pour over 4 cups arugula and toss. Serve with the pork chops.

**Taken from Jan 2011 Glamour magazine that mysteriously appeared at my new address - which no one but my bank had! weird!