I just got a new cast iron griddle delivered and wanted to try it out. I had pork chops in the fridge and decided to break it in with those, because I needed a pan that could go right in the oven after the stove top magic and this was just perfect.

Ingredients:

4 thick boneless pork chops
Italian bread crumbs
1/2 c fresh grated parmesan
2 Tbsp. Dried Parsley
3 eggs
2 tbsp low-fat 1/2 and 1/2
Olive oil
fresh garlic

1. Heat oven to 325 degrees

2. Lightly whisk the eggs with 2 Tbsp of low-fat 1/2 and 1/2

3. Mix 1 1/2 C of Italian breadcrumbs with 1/2 c fresh grated Parmesan and 2 T dried parsley in a shallow bowl

4. Heat oven-proof pan on stovetop with 2 T olive oil and a big scoop of minced garlic until garlic starts to brown. Scoop garlic out of pan.

5. Dip pork chops in egg mixture, then into breading. Scoop and cover the chops heavily with the breadcrumbs, pressing on with your hand.

6. Put them in hot pan and cook for 5 minutes on each side over medium heat to really sear both sides

7. Put in oven for 25 minutes to finish baking

8. When finished cooking let sit for 5 minutes so the juices recollect in the chops.

So delicious!!

The side dishes that really paired well with this were stuffed zucchini and sliced heirloom tomatoes.

I had some open Alfredo sauce and needed very little for this so used that. Then sprinkled in pre-cooked bacon from Costco and topped with sliced fresh mozzarella rounds and slices of heirloom tomato, and then fresh Parmesan. I threw these in the oven a few minutes after starting the pork chops in there, but since the temperature was so low (325) for the pork chops, I turned it up to 400 degrees after pulling the pork chops and left it in the oven for another 10 minutes to finish cooking.

These tomatoes looked so good at Costco that I couldn’t refuse buying them. It’s going to be a few months until my garden tomatoes are ready so I don’t mind buying them until then, especially when they look like this! I usually make this recipe with fresh basil leaves, balsamic, and some type of soft cheese on top of the tomatoes but my basil plants are not ready to harvest yet so premade pesto is a good substitute. I always buy the refrigerated pesto at Costco. I like the flavor better than the shelf stable versions that I’ve tried.

It’s nice when every dish is delicious, and these three things really complimented each other. The meal also came together really easily. Hope you enjoy!