Baked Pork Chops with Hot Cherry Peppers
If spicy is not your thing, buy sweet cherry peppers instead of the hot variety. You will still have that great vinegar tang, without the heat.
Makes 2 servings
2pork chops (each
1tablespoon vegetable oil
1teaspoon kosher salt
1teaspoon freshly ground black pepper
3ounces hot cherry peppers (about 2 to 4 peppers), halved
2to 3 garlic cloves, smashed
1small onion, cut into
1.Preheat the Compact Toaster Oven Broiler set to Bake at 375°F with the rack in position B for 5 minutes. Line the baking tray with foil.
2.Pat chops dry with paper towels. Rub chops evenly with the oil, salt and pepper. Lay the chops on the lined tray; surround with the cherry peppers, garlic and onion.
3.Bake for 20 to 25 minutes or until internal temperature is 145°F.
Nutritional information per serving:
Calories 292 (42% from fat) • carb. 8g • pro. 35g • fat 14g • sat. fat 3g
• chol. 76mg • sod. 1146mg • calc. 35mg • fiber 3g
Chicken Parmesan
Makes 2 to 4 servings
2
¼ teaspoon freshly ground black pepper
1large egg
1cup
2tablespoons grated Parmesan
¼ cup prepared tomato or marinara sauce
3ounces fresh mozzarella, sliced
1tablespoon thinly sliced (chiffonade) basil (optional)
1.Preheat the Compact Toaster Oven Broiler set to Bake at 425°F with the rack in position A for 5 minutes. Line the baking tray with aluminum foil.
2.Season the chicken breasts with the salt and pepper.
3.In shallow dish, lightly beat the egg. In another shallow dish, combine the breadcrumbs and Parmesan.
4.Dredge the chicken breasts in the egg, then in the breadcrumbs. Press the chicken into the breadcrumbs to fully coat on both sides and shake off any excess.
5.Place the chicken on the prepared pan and bake for 25 minutes. Carefully remove from the oven, flip chicken and top each with even amounts of the sauce, then mozzarella. Bake for 5 minutes, until the cheese is melted.
6.Garnish with basil, if desired, and serve.
Nutritional information per serving (based on 4 servings):
Calories 400 (44% from fat) • carb. 21g • pro. 35g • fat 19g • sat. fat 7g
• chol. 140mg • sod. 1148mg • calc. 235mg • fiber 1g
14