Pork Chops with Squash and Brown Rice

For many of us, we can quickly tire of chicken and fish. I don’t mind a nice cut of pork chops and this particular one is my favorite.

• 4 boneless pork loin chops
• 1/2 c. EVOO (extra virgin olive oil)
• 1/2 c. bread crumbs (Italian)
• 1/2 c. finely grated parmesan cheese
• 1/4 c. corn meal
• 2 TBSP. flour
• 1 tsp. garlic powder
• 1/8 tsp. pepper / salt optional

Trim excess fat from pork chops. Mix together bread crumbs with next 5 ingredients and place in large bowl. Place trimmed pork chop in EVOO and coat thoroughly, drain. Completely coat with breadcrumb mixture and place on broil pan coated with non-stick spray.

Cook at 400 for 40-50 minutes.

In the meantime, cook your favorite brown rice. I like to sauté 2 TBSP green onion and 1/4 cup grated carrot and then follow directions for cooking rice. Typically it’s around 15-30 minutes.

Peel a medium butternut squash and chop into 1" x 1" pieces and boil until soft. Drain, mash and add 2 TBSP. Brown Sugar and 2 TBSP. Ztrim and 1TBSP butter or olive oil. Beat until smooth.

When chops are done, let them cool for about 5 minutes. Place 3/4 c. rice, 3/4 c. butternut squash on to plate. Top with pork chop and sprinkle with 1 tsp. parmesan cheese.

Serve with salad if desired.