<http://schema.org/recipeInstructions>
" On waxed paper, combine bread crumbs, Romano, and 1/2 teaspoon salt. In pie plate, with fork, beat egg. Dip chops, 1 at a time, in egg, then in bread-crumb mixture to coat. Repeat with remaining chops. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add chops and cook 5 to 6 minutes or until browned, turning chops over once. Meanwhile, in medium bowl, combine lemon juice and remaining 1 tablespoon oil and 1/2 teaspoon salt. Coarsely chop tomato; thinly slice onion. Toss arugula, onion, and tomato with dressing in bowl. Transfer chops to 4 dinner plates; top with salad."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25331/pork-chops-tomato-arugula-1684/?src=shelter_footer>