• Bring a large pot of lightly salted water to a boil.

  • In a small bowl, whisk vinegar, honey and 1/4 tsp each salt and pepper. While whisking, add 2 tbsp oil in a thin stream.

  • In a shallow dish, whisk flour, 1/2 tsp salt and 1/4 tsp pepper. In a second dish, whisk egg whites. Place bread crumbs in a third dish.

  • Coat pork chops in flour mixture, then egg whites and bread crumbs, shaking off excess.

  • Add spaghetti to boiling water; cook as per package directions, about 8 minutes. Drain.

  • Meanwhile, in a large nonstick skillet, heat 2 tbsp oil over medium-high. Add 3 cutlets, cook 2 minutes, turning once, and remove to a plate. Add 2 tbsp oil and remaining cutlets to skillet; cook 2 minutes, turning once, and remove to plate.

  • Toss arugula, tomatoes and onion in a bowl with 2 tbsp dressing. Drizzle remaining dressing over spaghetti. Divide spaghetti and cutlets among 6 plates. Top cutlets with salad and season with 1/4 tsp salt.

Nutrition Facts

508 calories; 21 g total fat; 741 mg sodium. 45 g carbohydrates; 37 g protein;