Ingredients
1 small leek, thinly sliced
1 tablespoon fresh oregano, coarsely chopped
1 teaspoon fresh thyme leaves, coarsely chopped
2 oz Deli honey goat cheese, crumbled
4 (3/4-inch-thick) bone-in rib or loin pork chops (2–2 1/4 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 oz gourmet mushroom blend (oyster, shittake, baby bella)
1 cup white wine (or chicken broth)
2 tablespoons herb garlic butter
Prep
- Cut leek in half lengthwise and rinse well. Slice leek, white part only (1/2 cup).
- Chop oregano and thyme. Crumble cheese.
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. Remove pork from pan.
- Add mushrooms and leeks to same pan; cook and stir 2–3 minutes or until they begin to soften. Reduce heat to low; stir in wine and herbs.
- Return pork to pan; simmer 3–4 minutes or until wine has reduced by about one-half and pork is 145°F.
- Remove pan from heat; transfer pork to serving plates and top with cheese. Whisk herb butter into sauce until blended. Serve sauce over pork.
Ingredients
1 medium zucchini, coarsely shredded
4 green onions, coarsely chopped
1 cup refrigerated hash brown potatoes
1/4 cup egg substitute (or 1 egg, beaten)
1 tablespoon flour
1/2 teaspoon kosher salt
2 tablespoons olive oil
Sour cream (optional)
Prep
- Shred zucchini (1 cup); pat dry with paper towels. Chop green onions.
Steps
- Combine all ingredients (except oil and sour cream) until well blended.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then scoop mixture into pan forming 4 patties; cook 2–3 minutes on each side or until golden. Serve with sour cream, if desired.