A seasonal salad and market pork make for an easy summer dinner.

Watermelon Salad & Pork

INGREDIENTS:
2 cups melon, chopped
2 cups cherry tomatoes, halved
2 cups baby arugula, lightly packed
1/4 cup fresh parsley
1/4 cup olive oil
2 Tbsp Dijon mustard
1 Tbsp lemon juice
Salt and pepper
2 eggs
2 cups panko (Japanese bread crumbs)
4 (4-oz) boneless center-cut pork chops, pounded thin
6 Tbsp canola oil
Lemon wedges (optional)

DIRECTIONS:
1.  Combine watermelon and all vegetables.
2.  For dressing, whisk olive oil, 1 Tbsp mustard, lemon juice, 1/2 tsp salt, and 1/8 tsp pepper in a bowl.
3.  In another bowl, whisk eggs and remaining 1 Tbsp mustard.  On a large plate, combine panko, 1/2 tsp salt, and 1/4 tsp pepper.
4.  Heat canola oil in a skillet over medium heat.  Season pork with 1/2 tsp salt and 1/4 tsp pepper.  Dip pork in egg, then panko; pan-fry until done, 2 -2 1/2 minutes per side.
5.  Toss salad with dressing and serve with pork and lemon wedges.

Hands-on: 30 min.
Total: 30 min.
Serves: 4

Source: dash, July 2011, Adapted from bon appetit's Fast, Easy, Fresh.