After searching the fridge tonight, here is what I came up with for dinner!
4 lean pork chops
1 13oz. box of whole grain spaghetti
2 cups of breadcrumbs
3 T. dijon mustard
4 cloves of garlic minced
1/2 of a red onion finely sliced
1 cucumber roughly chopped
4 plum tomatoes roughly chopped
4 oz. of crumbled feta
salt and pepper
Fill a large pot with water, place the lid on and bring to a boil over high heat. Once the water is boiling add the spaghetti and cook until done. Meanwhile in a large skillet over low heat, add a few tablespoons of olive oil, garlic and onions. Sauté the garlic and onions until soft with a salt and pepper to taste. Heat another skillet over medium-high heat and add a few tablespoons of olive oil. Spread the mustard over all sides of the pork chops and then dredge them in the breadcrumbs to coat. Place the pork chops into the skillet with olive oil and cook for about 4-5 minutes on each side or until they are cooked through. In a large bowl combine the cucumber, tomatoes and feta. Once the spaghetti is done, drain it well and then toss it in the skillet with the garlic and onions, drizzle some olive oil on top and mix throughout. Toss the spaghetti into the bowl with cucumbers and tomatoes. Toss a handful of fresh chopped basil on top. When the pork chops are ready, let them rest for a few minutes before slicing them and serving them with a heaping plate of pasta!
This recipe serves 4 with enough pasta leftover to become Mommy’s lunch tomorrow:) -Enjoy!