DOUBLE MOZZA PORK CHOPS DINNER
RECIPE TYPE
Pork, Under 30 min
SERVES
4
Prep Time: 10 min
Cook Time: 15 min
Ingredients
4 boneless pork loin chops, about 1-inch thick (about 500g total)
8 slices Longo’s Imported Mozzarella Cheese Slices, divided
1 pkg (227g) Longo’s Sauté Blend Mushrooms
1 pkg (255g) Longo’s Seriously Sweet Grape Tomatoes, halved
1 container (285g) Longo’s Broccolini with Roasted Garlic
Directions
Make a pocket in each pork chop by cutting a slice in the side of the chop about 3 inches long and then pushing through to almost the other side of the chop. Use your finger to make the pocket a bit wider. Fold 4 of the mozzarella slices in half and tuck one into the pocket of each pork chop; press down to close. Sprinkle pork chops all over with 1/4 tsp each salt and pepper.
Heat 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil over medium-high heat; brown pork chops on both sides. Remove to small baking sheet lined with Longo’s Essentials Parchment Paper and roast in preheated 400°F oven for 10 to 12 minutes. Top each pork chop with remaining mozzarella slices and return to oven for 2 minutes for cheese to melt.
Meanwhile, return skillet back to medium-high heat and add 1 tbsp Longo’s Mediterranaen Extra Virgin Olive Oil. Add mushrooms and 1/4 tsp each salt and pepper. Cook, stirring, for about 5 minutes or until starting to become golden. Add tomatoes and cook, stirring, for about 3 minutes or until starting to blister and pop. Remove from heat and serve with pork chops.
Heat broccolini according to package directions and serve with pork chops and mushrooms.
NUTRITIONAL INFORMATION
Per serving: 420 calories
Protein 47g | Fibre 4g |
Fat 20g | Sugar 2g |
Carbs 9g | Sodium 550mg |
