First and foremost: To retain the crumbed chops' moisture and natural tenderness, make sure you don't overcook them. They only require just a few minutes in the pan. I like to buy thicker chops (about 3/4-inch thick) and pound them, which makes them even more tender. But for a quicker weeknight meal, you can buy 1/2-inch-thick chops and forgo pounding them. Another key for quick weeknight meals is multi-tasking: While your pork chops sizzle in the pan, roast your tomatoes in the oven, and toss your arugula salad.
Preheat oven to 450°F.
To prepare pork chops, place flour in pie plate. In second pie plate, lightly whisk eggs to blend. In third pie plate, mix panko, Parmesan cheese, and parsley.
Sprinkle chops generously on both sides with salt and pepper. Dip 1 chop into flour, turning to coat lightly, then dip into eggs, letting excess drip off, and then into bread crumb mixture, patting firmly to coat completely, and place on a baking sheet lined with parchment paper. Repeat with remaining chops.
In large nonstick skillet or flat griddle pan, melt 2 tablespoons butter with 1 tablespoon oil over medium heat. Add 2 chops and cook for 3 minutes, or until golden brown on bottom. Turn pork chops over, add 1 tablespoon butter and 1/2 tablespoon oil, letting butter melt around chops. Cook for 3 minutes, or until chops are golden brown on bottom and just cooked through. Transfer chops to plate lined with paper towels to absorb any excess oil and butter. Wipe out skillet and repeat with remaining chops, butter, and oil.
Meanwhile, to prepare salad and roast tomatoes, place tomatoes on heavy baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 5 minutes, or until tomatoes are hot and begin to burst and char.
While tomatoes roast, in medium bowl, toss arugula with lemon zest and juice and extra-virgin olive oil. Season with salt and pepper.
Serve pork chops with arugula salad and roasted tomatoes.