Recipe: Super Tender Pork Chops and Zucchini Cakes

The pork chop recipe was adapted from somewhere on the Internet, which I unfortunately can't credit because I lost the printout some time ago. The zucchini cakes are all me.

Natural Eating Tip: I always keep a container of organic, low sodium chicken broth in my fridge. Chicken broth is excellent for giving flavour to many dishes. I often use it as the base for cooking rice or soup, giving a lot more body to the dish than cooking in water.

Ingredients (based on serving 2, double to serve 4):

1 large zucchini, grated
1 large egg, lightly beaten
2 tbs flour
1/4 cup bread crumbs
white cheese of your choice, to top zucchini cakes
2 pork chops
1/4 cup cooking wine
1/2 cup cooking broth
olive oil, salt, pepper

Instructions:

1. Preheat oven or toaster oven to 350 F

2. Mix grated zucchini, beaten egg, flour, and bread crumbs together with a fork. Mixture should stick together, but doesn't need to be super sticky. If it's too wet, add more bread crumbs. Shape mixture into 4 discs.

3. Add 2 tbs olive oil to pan over medium high heat. Brown zucchini cakes for 2-4 minutes per side. Remove cakes from pan, place on baking sheet, and top with cheese (if desired). Bake in the oven for 10 minutes.

4. While cakes are cooking, trim fat from pork chops and season with salt and pepper. Remove zucchini bits from frying pan, and add a bit more olive oil. Sear the pork chops on medium high heat for 2-3 minutes per side. Add wine and cook until it is mostly evaporated, flipping pork chops once. Add chicken broth and simmer until done, 4-6 minutes per side.