So we are officially halfway through November. Does that seem ridiculous to anybody else?
I know my last post was more of a “reflective” post – being that it is November and Thanksgiving is just around the corner. Well, today, I have 2 more things to add to my thankful list – PLUS a recipe, which I am sure you’re thankful for, right?
Day 14 – I’m thankful for friendships that stand the test of time. The husband and I got together with one of my good friends and her husband the other night – just to catch up. To be honest, sometimes I just suck at making the effort. But you know what? True friendships shouldn’t require a ton of effort (in my humble opinion). We hadn’t seen these friends in months – but after 10 minutes, it was like no time had passed. This has been a friend of mine since 7th grade, and I love that our husbands get along and enjoy when we all spend time together. It’s not just maintenance in my mind, but the growth of a friendship that allows it to stand the test of time.
(Sorry, didn’t know you’d need a shovel for that one – DEEP!)
Day 15 – Honestly? I’m thankful for a weekend with no plans. Tomorrow is the first Saturday in over 2 months we have not had something going on. And I am so pumped about it. I just need a day to relax and restore, catch up on my educational crappy TV shows, flip through my cooking magazines, and maybe get some good ole quality time on Pinterest. How else am I going to know how to make reindeer pancakes for Christmas?!
Now, on to the recipe. This is the time of year when I know we all crave the rich, delicious foods we see on the magazine covers – but perhaps dread the impact on our waistlines. Have no fear – I have a delicious recipe that is easy, full of flavor, and low in WW points.
French Onion Pork Chops (Serves 2 / 7 WW pts. per serving)
2 5 oz. lean pork chops, trimmed
1 egg
1/3 cup whole wheat bread crumbs
1 packet onion soup mix (I use Lipton’s)
Butter spray
Onion powder
Black pepper
Heat your oven to 400.
Start by trimming the fat from your pork chops. Then place each chop between two sheets of wax paper and pound to about 1/4 – 1/2 inch thickness with a meat mallet. I find they cook a little quicker and are less likely to dry out with this method.
Sprinkle both sides with onion powder and pepper.
Whisk egg and pour in a shallow dish. Mix together bread crumbs and onion soup mix and add to a separate shallow dish.
Dip chops in egg. Spray with a little butter, and then press into the crumb mixture.
Add coated chops to a baking dish and bake for 20 – 25 minutes, flipping halfway through.
I served this with some roasted brussel sprouts and a green salad, but I’m sure any vegetable would go well with this dish!
Told you…easy and delicious. If you give this one a try, let me know what you think AND if you make any modifications – I love hearing how people amp up recipes!
Hope y’all have a great weekend!
cookingonthebrightside 