Mix the breadcrumbs, grated parmesan cheese and Italian seasoning together and pour onto a large plate. Pour the half and half into a large bowl.
Pound pork chops between two pieces of plastic wrap until they are about ¼ inch thick.
Dip pork chops in the half and half and then into the breadcrumbs coating both sides. Lay coated pork chops on a sheet of aluminum foil or parchment paper and let set for 10 minutes.
Heat 3 tablespoons of olive oil in a large skillet. Cook each pork chop for 3 – 4 minutes on each side or until golden brown.
Combine arugula, tomatoes, shaved parmesan cheese lemon juice and ½ teaspoon of olive oil in a bowl. Toss to mix well.
Place each pork chop on a plate and top with some of the arugula salad in the middle of the pork chop. Sprinkle with finishing salt to taste.
