Pork Chops with Lemony Bread Crumbs

("Real Simple")
serves 4

3 Tbs Extra virgin olive oil
8 thin-cut pork chops
3 teaspoons salt
½ teaspoon pepper
1 14-16 oz. jar pasta sauce
(or just canned tomato sauce)
½ cup dried bread crumbs
2 Tbs chopped fresh sage
Zest of 1 lemon
1 clove garlic, crushed
½ lb. green beans
1 ½ cups arugula
1 Tbs fresh lemon juice

Heat oven to 350 degrees.

Heat 1 Tbs of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ tsp of the salt and ¼ tsp of the pepper. Cook until browned but not cooked through, about 2 minutes per side. Remove skillet from heat. Spoon the pasta sauce over the pork.

In a small bowl, combine the bread crumbs, sage, lemon zest, ½ teaspoon of the salt the remaining ¼ tsp pepper. Sprinkle the bread-crumb mixture evenly over the sauce. Transfer the skillet to oven and roast until the sauce is bubbling, about 10 minutes.

Meanwhile, bring a large pot of water and the remaining 2 tsp. salt to a boil. Add the beans, return to a boil, and cook until tender, 3 to 5 minutes. Drain and transfer to a bowl of ice water. Drain again and return to the bowl. Add the arugula, lemon juice, and the remaining 2 Tbs. oil and toss. Serve the salad alongside the pork