Breaded Pork Chops & Creamed Spinach

Get ready for a classy, filling, and delicious dinner!  I love spinach and creamed is one of the ways I can get Jess to eat it.  Here we've got some pretty easy breaded pork chops and creamed spinach.  It took maybe 30 minutes start to finish, so it is an easy meal to whip together when you don't have a lot of time!

Check out that golden crunchy exterior! 

So part of our new healthy-eating plan includes me only cooking enough for one meal.  I used to have the leftovers-for-lunch philosophy, but I realized that I was just cooking too much and ending up eating too much for dinner.  So now, instead of fixing four pork chops for dinner and then lunch the next day, I only make 2, then we eat smaller meals for lunch.  Jess normally eats a roastbeef sandwich with an apple and some pretzels, I have been eating tuna and crackers or a spinach salad with fat-free balsamic dressing, the latter being zero points! What?? Crazy.

So Weight Watchers online is a great resource.  They have a ton of recipes that are from WW and also from other members like me.  They already have the point values calculated and even gives you serving sizes.  It's great.  That is where I got these recipes!  I usually try to keep dinner 10-15 points.  I get 26 per day, so even if I do have a 15 point dinner, I can still eat toast or cereal for breakfast, a salad for lunch, and some berries, pretzels, or popcorn for an afternoon snack and come in under my point maximum. 

Breaded Pork Chops - 7 WWP+ per chop
Ingredients:
2 Pork Chops (I used bone-in, you could use boneless)
1/4 cup Flour
1/2 tsp Salt & Pepper
1 Egg
1 1/2 TBSP Milk
1 TBSP Dijon Mustard
1/4 cup Panko Breadcrumbs

The larger chop is Jess's, that lucky duck gets to
eat more than I do! 

Preheat oven to 400 degrees F and line a pan with parchment paper or with aluminum foil.  If you use foil, spray lightly with cooking spray.

In medium bowl, combine flour, salt, & pepper.  In another bowl, lightly beat the egg and mix with milk and dijon.  Place Panko breadcrumbs in another shallow bowl or plate. 

My little battering station.

Dip chops in flour, shake off excess. 

Dip in egg mixture and let excess drip off. 

Cover with Panko by pressing gently. 

Place pork chops in pan and bake for 8 minutes. 

Flip over, bake another 5-7 minutes.

The parchment paper wasn't as burnt as it looks...

Creamed Spinach - 4 WWP+ per 3/4 cup serving
Ingredients
16 oz Spinach
1 TBSP Butter
1/2 cup Onion
1/2 TSP Salt
1 TBSP Flour
1/8 TSP Cayenne
5 oz Evaporated Milk

Spoiler alert: I didn't actually use the fresh spinach, but Jess hadn't come home from the store with
my frozen so I just used my fresh spinach I use for salads for the photo. 

Microwave spinach in covered bowl for about 8 minutes.

Meanwhile, melt butter in sauce pan over med-low heat.  Stir in onion and salt, cook about 10 minutes.

Add flour, cayenne, and evaporated milk.  Stir until thick and bubbly, about 5-7 minutes. 

Still pretty thin...

And we're thickened! 

Pour sauce into food processor and blend until smooth.

So, I couldn't actually get it completely smooth...whatever.

Mix with spinach, add salt & pepper to taste. 

My photo is a little steamy, sorry! 

Dish up and serve! Remember, each pork chop is only 7 WWP+ and 3/4 cup spinach is 4 points!

In the future, I may make another vegetable side-dish, but I ate slow so this filled me up.