Asiago-Crusted Pork Chops

I feel like I haven’t cooked in forever.  The new job has been picking up intensity… and what that means is that I’m working a little later than normal and eating a lot of Subway for dinner.

And, I must admit… I still love that Smokehouse BBQ Chicken sandwich.  It’s incredibly good and has been my lifesaver on the nights I’m coming home late from the gym.

I talked my fantastic co-worker Carla into trying the Weight Watchers Five Ingredient cookbooks recently, and she has been trying recipes and giving me the rundown on what the Spring 2012 book has to offer.

She and the hubby had the Asiago-Crusted Pork Chops that are featured on the cover of this quarter’s cookbook, and she’s been raving about it.  She even mentioned that they loved it so much that the husband asked for it to be added to the permanent rotation.

My friend Angela is seeing the same with her fiancé Jamie.  Ladies, these WW recipes are SOOO good that your men will be asking you to make it again!  I promise!

Ok, so… tonight, I made the trip to the grocery store and got all the ingredients and whipped up the pork chops for the first time. I’m certain that they have now been added to my meal rotation as well…

Asiago-Crusted Pork Chops

From Weight Watchers Five Ingredient 15-Minute Recipes – Spring 2012

Serves 4

INGREDIENTS

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

1 large egg white, lightly beaten

1/2 cup panko (I used italian seasoned)

1/4 cup (1 ounce) grated Asiago cheese

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 Tbsp. EVOO (or cooking spray)

8 lemon wedges

2 tsp. chopped fresh thyme

INSTRUCTIONS

1.  Place pork between 2 sheets of plastic wrap.  Pound to an even thickness (about 1/4 inch) using a meat mallet or small heavy skillet.  Note:  I found thinly cut pork chops and just trimmed the fat from them to get them ready.

2.  Place egg white in a shallow dish.  Combine panko, cheese, salt and pepper in a shallow dish.

Got out this box grater I had tucked away in the cabinet. Kind of fun to use!

I grated a little more than 1/4 a cup. A little extra cheese never made anyone frown…

Panko + Cheese = Yes, Please

3.  Dip pork into the egg white, and then dredge into the panko mixture, pressing gently with your fingers to coat.

4.  Heat oil (or add cooking spray) in a non-stick skillet over medium heat.  Add pork.  Cook 3-4 minutes on each side or until lightly browned.

5.  Remove from heat and squeeze with one of the lemon wedges.  Sprinkle each chop with 1/2 tsp. thyme.  Garnish with additional lemon wedges.

When you add the lemon and thyme, that’s where the magic happens….

I paired the pork with one of my favorite spinach recipes of the past.  Because the previous pictures looked horrible I didn’t have my fancy camera when I posted the recipe initially, I updated the spinach recipe post with new pics.  If the idea of Creamed Spinach made with Laughing Cow Cheese  you’ll have to check it out!

Make this for your family tonight… you won’t be sorry!

Per 1 Pork Chop Serving:

CAL 253; FAT 12g; PROT 27.4g; CARB 6.2g; FIB 0.6g; CHOL 71mg; SOD 257mg; WW POINTS PLUS: 6

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