The Hub loves good old “meat and potatoes” type dishes.
Ya know what, actually, I do too. A LOT.
So this whole “high cholesterol” situation for him, coupled with my desire to maintain a reasonable weight and and diet that is at least “more-healthy-than-not” means that I have to get a little creative to keep us happy AND healthy at dinnertime.
Behold, the lighter stuffed pork chop.
I start with fairly thin (and regularly on sale for a great price) boneless pork loin chops:
Using a sharp, thin knife, I create a pocket in the center of the chop. Holding it flat with your hand and carefully slicing deeper and deeper into the chop, working slowly out to (but not breaking through) the edges of the chop:
Then, I use one wedge of Laughing Cow Light spreadable cheese for each chop, and spread it around, covering the entire pocket:
en Place Moment, I mix one egg white with two tablespoons of skim milk and a generous dash of Tabasco
, for us, a few generous dashes… you choose for yourself.)
Also, 1-1 and 1/2 cups of bread crumbs (I made these using the ends of whole grain loaves we have had over the past weeks – I stored the ends in the freezer until I built up a nice stash and then dried them in the oven and pulsed them in my beloved Food Processor,) with 1 teaspoon of Beau Monde seasoning, 1 teaspoon of Thyme, and 3/4 teaspoon each salt and black pepper:
Then each chop gets dipped in the wet mixture, and the excess shaken off:
Then Coated in the dry mixture, patting the crumbs in to ensure a nice coating. First one side:
Then the other side:
Then both chops hunker down on a cooking-spray coated flat roasting rack, which lets the air flow all the way around each chop to create a crispy crust, and they cook for 25-30 minutes in a 400 degree oven:
Let them rest a few minutes on the rack when they come out of the oven and then plate them up! The center will be all ooooey
, the outside crispy, and the meat nice and moist. Yum!
We enjoyed ours with some mashed potatoes with extra lean turkey bacon and 2% cheddar mixed in. The crunchy coating and cheesy centers mean that The Hub pays no mind to me using the thin chops (portion control, anyone?) Laughing Cow Light has only 35 calories a wedge, and is so creamy to begin with that you don’t have to worry about it melting funky like some low cal cheese products. Finally, using the flat roasting rack allows the chops to get crispy, almost like a fried chop, but without all the grease – if the chops aren’t getting the brown color you would like while baking, a LIGHT spray with cooking spray can help.
Now THAT is meat and potatoes done right!