Pork Capri

What to do with Ricotta Cheese when you don't want to make lasagna? This is the question that I pondered as I searched the web. I finally stumbled upon a recipe for Chicken Capri from Fatsecret.com. I thought, hmmmm.... sounds good. But, you know me-- time to tweak it to fit my ingredients at hand. Armed with ricotta cheese, and pork chops I created my own version of this recipe:


Pork Capri


1 cup shredded Mozzarella cheese

• 1 cup ricotta, whole milk
• 1/2 tsp Garli garni (could use garlic powder)
• 1/2 tsp ground oregano
• 1/4 tsp black pepper
• 1/4 tsp onion salt
• 2 tbsps virgin olive oil
• 4 pork chops (bone removed would be easiest.... but I was lazy)
• 1 cup fire roasted tomatoes, canned
• 
  
• Directions

1. In a blender or food processor, combine the ricotta with the oregano, onion salt, and pepper. Process to blend.
2. Rub the pork with the Garli  Garni . Heat the oil in a large skillet over medium-high heat. Add the pork and cook for 1-2 minutes per side.
3. Place the pork chops, side by side, in a large baking dish and allow to cool. (I didn't really let them cool too long... we were hungry)
4. Preheat the oven to 350° F .
5. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each pork chop. Top each pork chop with 1/4 cup shredded mozzarella.
6. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a pork chop registers 160 °F° F (75° C) and the juices run clear.

This recipe serves 4, and has about 6 net carbs.

 This recipe is Induction friendly! 

We loved this recipe and will definitely make it again.

Products used:

Garlic Festival Garli Garni - All Purpose Garlic Seasoning 2.8 Ounce