Bacon Crusted Pork Chops and Collard Greens

My favorite Friday Date Nights are when we just stay at home and cook dinner together. This past Friday we did just that!

Menu:

Bacon Crusted Pork Chops

Collard Greens

Garlic Bread

The Recipes:

Bacon Crusted Pork Chops -

Adapted from Meals for Every Occasion

• 4 slices bacon, cooked till crisp
• 1/2 cup homemade breadcrumbs (I used croutons that I made the previous week)
• 3 Tbs chives
• 2 Tbs Dijon mustard
• 1 Tbs honey (I used agave)
• 2 boneless pork chops

Preheat oven to 400 degrees. Spray baking sheet with non-stick spray. Chop bacon in food processor. add breadcrumbs and pulse a few times, until the texture is similar to stuffing. Mix in chives.

Combine mustard and honey to form a glaze. Brush onto pork chops. Press into breadcrumb mixture, coating all sides well. Using your hands, press bread into pork to secure it. Bake about 30 minutes, or until fully cooked. Allow to rest for at least 5 minutes before serving.

Collard Greens -

1 bundle Collard Greens - 1 onion - 2 cloves garlic - salt and pepper

Cut stems from Collard Greens and wash throughly. Chop onion and garlic and saute in frying pan until caramelized. (you could do this with olive oil but I used the leftover bacon drippings instead) Add the greens with a little bit of salt and pepper. Turn heat to low and let cook until greens are a sharp color. (about 10 mins).

Garlic Bread -

loaf of favorite bread (we love anything that that bakery at Whole Foods makes!) - earth balance vegan butter - italian garlic seasoning (our favorite: Tastefully Simple's Garlic Garlic)

Brush bread with butter and season. Bake in oven at 400 degrees for 5-10 minutes.

THEN.... we of course had leftovers! For brunch saturday morning we enjoyed the leftover collard greens in our scrambled eggs. AMAZING!