Pork Milanese Bowls

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  White Rice(360g)
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  Low Sodium Chicken Broth(600g)
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  Garlic powder(3g)
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  Lemon(4g)
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  Lemon Juice, Fresh(15g)
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  Butter(60g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Sea Salt And Freshly Cracked Black Pepper, To Taste
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  Capers, Canned, Drained(60g)
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  Pork Chops, Bone-In(680g)
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  1 teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Egg, Whole, Large
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  Bread Crumbs, Panko, Dry(300g)
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  Vegetable oil(45g)
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  Orange Zest(5g)
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  Lemon Juice, Fresh(30g)
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  1 teaspoon granulated sugar
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  Garlic(60g)
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  ¼ teaspoon sea salt
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  Vinegar, Apple Cider(3g)
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  Mayonnaise, Regular(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Arugula
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  Tomato, Cherry
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  Lemon

Instructions

1. 1Combine the rice, chicken broth, garlic powder, lemon zest, lemon juice, and 2 tablespoons of the butter in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 18 minutes. Stir in the remaining 2 tablespoons of butter, the Parmesan, capers, salt, and pepper.
2. 2While the rice cooks, place each pork chop between 2 sheets of parchment paper and pound with a meat mallet to ¼-inch thickness. Season both sides with salt and pepper.
3. 3Beat the eggs in a shallow bowl. Place the panko in a separate shallow bowl. Dip each pork chop in egg, allowing excess to drip off, then press into panko to coat evenly on both sides.
4. 4Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until glistening, about 1 minute. Add 2 pork chops and cook undisturbed until golden brown, 3–4 minutes. Flip and cook the other side until golden brown, 3–4 minutes more. Transfer to a cutting board. Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining pork chops. Let rest for 5 minutes, then slice.
5. 5Combine the lemon zest, lemon juice, minced garlic, apple cider vinegar, mayonnaise, olive oil, salt, and pepper in a jar with a tight-fitting lid. Seal and shake until emulsified, about 30 seconds.
6. 6Divide the rice evenly into 4 airtight containers while hot. Top each with sliced pork cutlets, arugula, and cherry tomatoes.
7. 7Drizzle each bowl with dressing and serve with a squeeze of fresh lemon juice if desired.