Recipe of the Week

When I started The Masters Hammer and Chisel I was totally in need of some new recipes!  Since our lives have been in total chaos for the past few months I've been pretty much sticking the the basics and the foods I already know and love. I came across this recipe and decided to try something new.  I had some pork chops in the fridge so I googled "clean eating pork chop recipe" and this one came up!  I had all the ingredients in the house so it was a GO!!!!  It was also a hit with the entire family.  The kids loved it and so did the hubby; it's now been put into our meal plan rotation. I paired it with some wild rice and Parmesan garlic broccoli.

So of course I have to share it with you too!  ENJOY!!! For all my 21 day fixers and Hammer and Chiselers your container equivalents are 1❤️ 1 💙 2 sps

Ingredients:  

• 3/4 c parmesan cheese
• 1/4 tsp basil leaves
• 1/4 tsp garlic powder
• 1/4 tsp dried orgeno
• 1 dash black pepper
• 1/4 tsp thyme leaves
• 1/4 cup dijon mustard
• 2 tbsp olive oil
• 2 lbs pork chops

Directions:

• Preheat oven to 400 degrees
• Line baking sheet with parchment paper or wax paper.
• In a small bowl whisk together mustard, oil, and spices.
• Season the 4 pork chops with pepper, then brush both sides of the chops with the mustard mixture.
• Press the grated cheese into both sides of the chops.
• Place the chops on the prepared baking sheet.  Bake for 15 to 20 minutes.  The coating should be browned and slightly crispy and the pork should be cooked through.
• Note:  you can also use this recipe with boneless chicken breasts instead of pork chops.

Nutritional Facts:
 
Calories:  417 g Fat:  17.8 g Carbs 2.23 g Fiber .6 g Sugars .66 Protein 58g