Cheesy Cuban-Style Pork Chops
Pineapple-Coconut Rice and Black Beans
Ingredients
- 6 (8-oz) boneless pork chops
- ¼ cup whole-grain Dijon mustard
- 1½ cups panko breadcrumbs
- 4 Tbsp olive oil
- 1 (9-oz) pkg thinly sliced ham
- 1 cup dill pickle chips
- 6 slices Swiss cheese
Instructions
- Preheat oven to 400°F. Brush pork with mustard; season lightly with salt and pepper. Place panko in a shallow bowl; dredge pork in panko, shaking off excess.
- Cook pork, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 minutes per side or until browned. Place on a rimmed baking sheet.
- Top pork with ham, pickles, and cheese. Bake 10 minutes or until cheese is melted.
Side Dish Ingredients
- 1 (7-oz) pkg coconut-ginger rice
- 1 (8-oz) can pineapple tidbits, drained
- 2 (15-oz) cans black beans
Side Dish Instructions
- Cook rice according to package directions. Stir in pineapple.
- Heat beans according to package directions; season with salt and pepper to taste.
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