On Sunday night, Ryan and I made a tasty dinner from which we found a recipe from Fast Food Fresh by Cooking Light (I definitely recommend it if you are in need of new recipes). Anyways we made Asiago Crusted Porkchops with red mashed potatoes and broccli. Unfortunately I don’t have a good camera right now (just my phone and/or my web cam) so I’ll just post the picture that came in the book.
It’s super easy to make and doesn’t take much time at all!
Prep Time: 5 minutes
Cook Time: 9 minutes
Yield: 4 servings (serving size: 1 pork chop)
- 4 (4-ounce) boneless center-cut loin pork chops
- 1 egg white, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated Asiago cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 4 lemon wedges
- 2 teaspoons chopped fresh thyme
1. 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.
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 to 4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.