Monday, June 14, 2010

Asiago-Crusted Pork Chops and Broccoli with Sour Cream Sauce

This is one of THE best recipes I have eaten in quite some time!! DF is happy...I'm happy...look to see this main course reappear sooner than later with a different side dish. I love to find a recipe that is healthy and as delicious as this combination. The sauce was so delicious for the broccoli that DF ate TWO servings of about that?!

Asiago-Crusted Pork Chops
Adapted from Cooking Light Fresh Food Fast

4 (4-ounce) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 cup panko/Japanese Breadcrumbs
1/4 cup grated Asiago Cheese
1/4 t salt
1/4 t black pepper
1 T olive oil
4 lemon wedges (I just dropped some drops of real lemon)
2 t chopped fresh thyme (I used dried and a little extra...buying herbs for one recipe gets expensive!)

1. Place pork between 2 sheets of plastic wrap; pound to an even thickness of about 1/4 inch using a meat mallet or a small heavy skillet.
2. Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3-4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each chop; sprinkle evenly with thyme.

Broccoli with Sour Cream Sauce
Adapted from Cooking Light Fresh Food Fast

1 (12-ounce) package refrigerated broccoli florets
1/3 cup reduced-fat sour cream (I used Fat Free)
2 T 1% low-fat milk (I used a little less than 2 Tbsp due to using Skim...its all in the preference of liquidity)
1 t Dijon Mustard (I used Spicy Brown instead...that's more our style)
1/4 t salt

1. Microwave broccoli according to package directions
2. While the broccoli cooks, combine sour cream and the remaining ingredients in a small saucepan. Cook over medium heat until thoroughly heated, stirring frequently (Do not boil!)
3. Arrange broccoli on individual serving plates; drizzle with sauce.


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