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Asiago-Crusted Pork Chops
adapted from Cooking Light: Fresh Food Fast [1]
Dinner | Servings: 4
Prep time: 10 min | Cook time: 8 min | Total time: 18 min
Ingredients
- 4 boneless center-cut loin pork chops
- 1 egg white, lightly beaten
- 1/2 cup panko (Japanese bread crumbs)
- 1/4 cup grated Asiago cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. extra-virgin olive oil
- 4 lemon wedges
- 2 tsp. chopped fresh thyme
Process
- Put pork between sheets of plastic wrap and pound to about 1/4″ thick (or you could be lazy like me and just buy thin sliced pork chops).
- Put egg white in a shallow dish. Combine the panko, asiago and salt and pepper in a separate shallow dish.
- Meanwhile, heat the oil in a large non-stick skillet over medium heat.
- Dip one piece of pork into the egg and then press both sides of into the cheese mixture until it’s covered. Place in skillet and repeat with remaining pork.
- Cook 3-4 minutes per side or until lightly browned and cooked through.
- Plate the pork and squeeze 1 lemon wedge over each piece followed by a sprinkling of thyme. (Sometimes I forget about the thyme, but don’t forget the lemon!)
Sweet Pea and Pepper Toss
adapted from Cooking Light: Fresh Food Fast [1]
Side Dish | Servings: 4
Prep time: 5 min | Cook time: 8 min | Total time: 13 min
Ingredients
- 1 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 1 (8 oz.) can green peas, drained
- 1 (8 oz.) can corn, drained
- 1/4 tsp. salt
- Pepper, to taste
Process
- Heat oil in large non-stick skillet of medium heat.
- Add onion and cook 2 minutes. Add peppers and cook for 3 more minutes or until the vegetables are tender and lightly browned.
- Stir in peas, corn and salt and pepper. Cook, stirring frequently, about 2-3 minutes or until heated through.
Asiago-Crusted Pork Chops with Sweet Pea and Pepper Toss
