Now that Thanksgiving is over and we are all getting back to our regular routines of life, I thought I would give you this week some new & delicious dinner recipes to keep you interested in cooking healthy during the holiday season. If you are like me, I have just about had my fill of sweets this past week and am looking forward to some real, homecooked dinners that can be thrown together quickly but are still healthy. I have gained a few extra pounds this week (ha! I'll say a 'few' to make me feel better) and need to try and get those back off before the next round of holiday baking-extravaganzas begin :)
These breaded pork chops are the perfect dinner to add a little flair, without a lot of fat. These pork chops are cooked using the America's Test Kitchen method of brining the chops in salt water before you cook them and baking them on a cookie rack. Somehow these pork chops come out being incredibly moist, but have a crunchy breadcrumb topping that is totally scrumptious! I wanted a sweet & sour-ish sauce to dip our chops in, so we made up this Apricot Dijon glaze and it made for a great combination of flavors! Serve with some steamed veggies, some rice or a baked potato and you have a quick meal that is not only healthy, but a crowd pleaser for sure!
Breaded Pork Chops with Apricot Glaze
Glaze:
1/3 c. apple cider vinegar
3/4 c. apricot (or peach) jam
1 T. ground mustard
2 T. dijon mustard
1 T. soy sauce
Pork Chops:
6-8 pork chops
Brine in 1 quart water and 1/4 c. salt for 30 minutes
Remove and pat dry.
In a food processor add:
4 slices bread (white or wheat)
1/2 t. paprika
3 T. green onions, sliced
1/8 t. cayenne pepper
3 garlic cloves, minced
1/4 t. salt
1/4 t. black pepper
1/4 t. ginger powder
2 T. oil
Blend together above breadcrumb ingredients until smooth then bake on a cookie sheet at 350 for 13 minutes, or until golden brown. Remove and then add:
3 T. parmesan cheese
1 t. thyme
2 T. parsley
In a bowl add 2/3 c. flour.
In another bowl add 3 egg whites, 3 T. dijon mustard and 2 T. flour--whisk together until smooth.
In the last bowl add the bread crumbs.
Dredge the pork in the flour, then the egg/mustard mixture and then the breadcrumbs. Place on a wire cookie rack set inside a large cookie sheet. Bake at 425 for 18-22 minutes, or until center of pork is cooked through but not overly dry. They pork can still be a light pink color. Serve with the apricot glaze.
Something about breaded meat is just so pretty to me--call me crazy, I know! The green parsley and the parmesan cheese in the breadcrumbs make these pork chops extra special!
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