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Begin by pounding the pork chops until they are very thin.
In a skillet, heat extra virgin olive oil and fry the pork chops until they are crispy.
While the pork chops are cooking, prepare the crunchy greens and toss them with the creamy Italian ranch vinaigrette.
Once plated, shave some pecorino Romano cheese over the greens.
Finish the dish with a squeeze of lemon before serving.