Recipe: Asiago-Crusted Pork Chops + Broccoli with Sour Cream Sauce

I was looking for new recipes to try in my cookbooks and this one caught my eye because it uses asiago cheese. I love, love, LOVE asiago cheese. It’s definitely up there with muenster cheese! This recipe is easy but it will leave you full and satisfied! I made my own mods, so check to see what I did after the cut!

Asiago-Crusted Pork Chops
From Cooking Light: Fresh Food Fast
Serves 4

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You’ll need:
- 4 (4-oz) boneless center-cut loin pork chops
- 1 egg white, lightly beaten
- ½ cup panko (Japanese breadcrumbs)
- ¼ cup (1 oz) grated Asiago cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp extra-virgin olive oil
- 4 lemon wedges
- 2 tsps chopped fresh thyme

Directions:
Place pork between 2 sheets of plastic wrap; pound to an even thickness (about ¼ inch) using a meat mallet or a small heavy skillet.

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.

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.

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As you can tell from the picture above, I definitely used more cheese than suggested. I told you – I loooove it! Hehe. I used thin boneless center-cut loin pork chops to begin with, so I skipped the first step. I also didn’t have any fresh thyme leaves (Chris likes to joke I didn’t have thyme to buy thyme – har har har), so I used dried thyme leaves. And I didn’t use 4 lemon wedges, I just cut the lemon into halves…it’s just me and the boy, no need for 4 wedges!

Broccoli with Sour Cream Sauce
From Cooking Light: Fresh Food Fast
Serves 4

You’ll need:
- 1 (12-oz) pkg refrigerated broccoli florets
- ⅓ cup reduced-fat sour cream
- 2 tbsps 1% low-fat milk
- 1 tsp Dijon mustard
- ¼ teaspoon salt

Directions:
Microwave broccoli according to package directions.

While broccoli cooks, combine sour cream and remaining ingredients in a small saucepan. Cook over medium heat until thoroughly heated, stirring frequently (do not boil).

Arrange broccoli on a serving plate; drizzle with sauce.

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Pretty much followed directions except we didn’t have Dijon mustard, so I used course ground. Still tasted good…that’s saying a lot because I don’t ordinarily like mustard!

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Anyhow, here’s a picture of everything after I finished! Yum. Got some sauce on a pork chop, but hey – it all ends up in your mouth. Haha!