Asiago-crusted pork chops

Doesn't this look like the perfect weeknight dinner? I thinks so. I have made these pork chops a few times now and I just love them, and since I finally purchased a non-stick skillet they now come out beautifully golden and crusty, m-m-m!
 Just frying up a regular pork chop can be very dull and dry, but this way they are so flavorful and juicy. This is a fairly quick meal to put together on a busy weeknight. The addition of the steamed broccoli with sour cream sauce is perfect and is made in 10 minutes or less. Since I have really hungry guys to feed I also added some orzo with a hint of lemon on the side. Just a perfect trio, that received great reviews from my crew, ages 4-47.

Asiago-crusted pork chops

6 (4-ounce) boneless center-cut loin pork chops

2 egg whites, lightly beaten

1 cup panko (Japanese breadcrumbs)

1/2 cup grated Asiago cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
6 lemon wedges (optional)
2 tablespoons chopped fresh thyme

 

Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch)

using a meat mallet or a small heavy skillet.

 Place egg whites in a shallow dish. Combine panko, cheese, salt and pepper in another shallow dish. Dip pork in in egg white; dredge in panko mixture, pressing lightly with fingers to coat.

Heat oil in a large nonstick skillet over medium heat. Add pork, cook 3 to 4 minutes on each side or until lightly browned. Keep warm in 350 degree oven until ready to serve (5-10 minutes). Before serving squeeze lemon wedge over each chop, sprinkle evenly with thyme.

Serves 6


Steamed broccoli with sour cream sauce

1 (12-ounce) package refrigerated broccoli florets
1/3 cup reduced-fat sour cream
2 tablespoons 1% low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon salt

Microwave broccoli according to package directions. 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!)
Drizzle sauce over broccoli.

Orzo:
3 quarts water
1/2 lb orzo pasta
Salt
lemon zest from 1/2 lemon
1 tablespoon lemon juice

Cook orzo according to package instructions. Drain. Salt to taste and mix in lemon zest and juice.


Recipe slightly adapted from, Cooking light, Fresh Food Fast, 2010