Monday November 29th, 2010

CRISPY STUFFED PORK CHOPS W/ BROCCOLI

Crispy Stuffed Pork Chops w/ Broccoli:

1 Center-cut bone-in pork chop

1 oz. Goat Cheese

1/4 cup chopped spinach

1/8 cup chopped onion

4 diced garlic clove

2 Tbsp. Italian-style panko bread crumbs

1 1/2 Tbsp. Canola or vegetable oil

1 florett of broccoli (alt. 1 large bunch of asparagus, hard bottoms snapped off)

Kosher salt

HOW:

Preheat oven to 350 degrees. Cut a deep 2-inch slit into the side of the pork chop and stuff with cheese, onion, and spinach. Season the chops on both sides with salt, then coat them with the bread crumbs. In a lagre skillet, heat 1 Tbsp of oil over medium heat until hot but not smoking. Add the pork chops to the oil until the bread crumbs are golden brown on both sides. Roughly 3-4 minutes per side.

While the pork chops cook, cut up broccoli into individual florets. Place a pot on the stove and prepare to boil. Steam for 8-10 minutes preferred to how you like your broccoli. If you choose to use asparagus: Place washed spears on a large piece of aluminum foil, brushing with the remaining 1/2 tbsp. of oil, and season with salt to taste. Fold the foil around the spears to seal in a fairly tight package. Place the package on a cookie sheet in the oven and cook for 15-20 minutes.

Transfer the chops to an oven-safe dish and place diced garlic cloves on top. Drizzle with a little olive oil if desired. Finish cooking in the oven, about 10 minutes. Allow to cool for 10-15 minutes after removing from oven.

NUTRIENTS:

545 calories

54 g. protein

16 g. carbs

6 g. fiber