I feel like 2013 has been one big party so far – especially coming on the tails of the holidays. We rang in the new year with a fun trip and awesome wedding, had a nice long weekend, I celebrated my birthday, and we just enjoyed a fun send-off weekend for the husband before he went back to studying.
So now it’s back to being low-key for a little, which I’m totally okay with. Gives me more time to spend conjuring up recipes – and of course, cooking them!
With Valentine’s Day coming up next week, I figured I’d share a super yummy, easy and healthy recipe that you can share with your special someone. Some people prefer going out to a big fancy romantic dinner for the occasion, but there is nothing better to me than enjoying a nice glass of wine with a delicious homemade dinner in the comfort of your pajamas. I know, I know – I’m such a catch.
This is a great recipe because it’s simple to throw together and pairs great with anything. I paired it with some roasted brussel sprouts and mashed potatoes.
Crispy Pork Chops with Caramelized Onion Gravy (serves 2 / 11 WW pts. per serving)
For the Pork Chops:
2 4-5 oz. lean, center-cut pork chops
2/3 cup whole wheat panko crumbs
1 Tbsp. dried parsley
1 tsp. dried rosemary
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 Tbsp. white whole wheat flour
1 egg white
1 Tbsp. canola oil
2 1/2 Tbsp. chopped onion
1 tsp. olive oil
1 Tbsp. white whole wheat flour
1/2 cup fat-free milk
1 Tbsp. chicken broth
1/4 tsp. fresh ground black pepper
1/4 tsp. onion salt
Preheat oven to 350.
Combine bread crumbs, parsley, rosemary, salt and pepper in a shallow dish and mix to combine. In another dish, add flour and in another add your egg white.
Place pork chops between wax paper (we were out – pardon the foil) and using a meat mallet, pound to about 1/8 inch thickness. Season chops with salt and pepper on both sides and dredge in flour, coating lightly. Then dip chops in egg white, shaking off any excess. Then press chops into bread crumb mixture, ensuring a good coating.
Heat 1 Tbsp. canola oil in a skillet on medium-low. Add chops and cook 5-7 minutes before flipping and cooking another 5-7 minutes. Once breading is lightly browned, place chops on a lightly greased baking pan and place in the oven for 10 minutes.
While the chops are in the oven, it’s time to start your gravy. Begin by sautéing the chopped onion in the olive oil over medium heat for 3-5 minutes. While the onions are cooking, whisk together flour and milk in a small bowl. Reduce heat on onions to medium-low. Then, add milk mixture to the onions and whisk to combine. This should thicken up pretty quickly. When it does, whisk in chicken broth, pepper and onion salt.
And who doesn’t like a good reason to celebrate?
Have a great weekend y’all!