Ingredients

• 1 small leek
• 1 tablespoon fresh oregano
• 1 teaspoon fresh thyme leaves
• 2 oz Deli honey goat cheese
• 4 (¾-inch-thick) bone-in rib or loin pork chops (2–2 ¼ lb)
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 4 oz mushroom blend (fresh oyster, shittake, and baby portabella mushrooms)
• 1 cup white wine (or chicken broth)
• 2 tablespoons garlic-herb butter

Prep

Steps

1. Cut leek in half lengthwise and rinse well. Slice leek, white part only (½ cup). Chop oregano and thyme coarsely. Crumble cheese.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place oil in pan, then add pork; cook 2–3 minutes on each side until browned. Remove from pan.
3. Add mushrooms and leeks to same pan; cook and stir 2–3 minutes until they begin to soften. Reduce heat to low; stir in wine and herbs.
4. Return pork to pan; simmer 3–4 minutes until wine has reduced by about one-half and pork is 145°F.
5. Remove pan from heat; transfer pork to serving plates and top with cheese. Whisk butter into sauce until blended. Serve sauce over pork.

Ingredients

• 1 medium zucchini
• 4 green onions
• 1 cup refrigerated hash brown potatoes
• ¼ cup egg substitute (or 1 large egg)
• 1 tablespoon flour
• ½ teaspoon kosher salt
• 2 tablespoons olive oil
• ¼ cup sour cream (optional for serving)

Prep

Steps

1. Shred zucchini coarsely (1 cup); pat dry with paper towels. Chop green onions coarsely. Combine all ingredients (except oil and sour cream) until well blended.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then scoop mixture into pan forming 4 patties; cook 2–3 minutes on each side until golden. Serve with sour cream, if using.