Heat a skillet over medium heat, coating it with olive oil. Pat the pork chops dry and season both sides with ample amounts of salt and pepper. Spread the breadcrumbs onto a paper plate. Dredge the pork chops into the breadcrumbs until coated. Add the pork chops to the skillet and cook on each side for 5-6 minutes, or until small of amount of pink shows when cut.
Harvest Panzanella Salad
1 Pound of Small Brussel Sprouts, stems cut off and halved
1 Medium Butternut Squash, peeled and medium cubed
½ Red Onion, thinly sliced
1 Ciabatta Baguette, torn into bite sized pieces
6 Ounces of Crumbled Feta
6 Ounces of Pine Nuts
6 Ounces of Craisins.
1 Teaspoon of Garlic Powder
2 Tablespoons of Balsamic Vinegar
Preheat the oven to 425. On a baking sheet toss the Brussel sprouts. Squash and onion with some olive oil and season with salt and pepper. Arrange in a single layer and roast for 10-15 minutes or until the Brussel sprouts are slightly charred and the squash is fork tender. Place the vegetables in a bowl.
On the same baking sheet add the ciabatta pieces in a single layer. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toast the bread for 5-10 minutes or until golden brown. Add the bowl of vegetables, then toss in the feta, pine, nuts, and craisins. Finally, drizzle so more olive oil and the balsamic vinegar. Toss the salad to combine and serve with the pork chop.