Mix together breadcrumbs, parsley, and grated parmesan cheese in a large bowl. In another bowl, whisk egg. Set both bowls aside.
Using a meat tenderizer, pound the pork until it is about 1/2” thick. Season each side with salt and pepper.
Dip the pork chop into the egg and then the breadcrumbs mix. Make sure to coat completely. Set aside.
Heat a medium skillet on medium heat. Add 4 tbsp olive oil. Add both pork chops.
Cook pork shops for about 3-4 minutes on each side (until internal temperature is 145)
Remove from heat and rest for about 5-10 minutes.
While resting, mix together salad. Add arugula, onion, tomatoes, salt and pepper, parmesan, olive oil and lemon to a large bowl. Mix all ingredients together. Add more lemon if needed (based on preference).
Serve pork chop with salad and a lemon wedge (I love adding a little extra lemon to the pork chop before eating). Enjoy!
