I am on a blogging roll this week! I was really sick for a few weeks (ok, one week) and had a variety of other things going on, so it was hard to muster the energy to post. But I did continue to work out (minus like two days) and now I am on Level III of Jillian Michaels’ 30 Day Shred! I. Am. So. Sore. I definitely haven’t lost the 20 lbs they boast about, but I’ve lost a few, plus I’m gaining some muscle mass and feel a lot stronger – so I call that a win! But I’d still rather just lounge around or lay in bed. Who wouldn’t??
Now that I’ve gone on this healthy living and working out tirade, I have a healthy yet delicious Weight Watchers recipe to share with you – panko pork chops from their website – it rings in at 7 points per serving, but I forget the specific calorie break down. I served it with some sides – green salad and quinoa (quinoa is definitely my new go-to, but partially because it’s way faster than rice, haha). It was a great, lean, protein-packed meal! With bread crumbs. =D
Bonus: It would work for chicken breasts, as well, if you are not a fan of pork!
I like to buy the small, thin, boneless pork cutlets because they’re cheap, and already in the “proper” 4 oz portions. Less work for me! I still cut mine in half during the cooking process to check if it’s done. Some things never change.
Panko Pork Chops
-2 boneless pork chops (4oz ea)
-1/4cu all-purpose flour
-salt and pepper, to taste
-1.5tsp fat free skim milk
-1tsp Dijon mustard, or to taste
-1/4cu panko bread crumbs
-Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
-Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin (if they’re not already thin, which mine were).
-On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a separate plate.
-Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.
-Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.)