Pistachio Pork Chops

Meet my new love.

I recently fell in love with (and maybe slightly obsessed with...) - goat cheese! I'd had it before, but for some reason it recently just stuck with me and I started buying it a lot more and now I'm hooked. Chavrie is the yummiest - goat's milk cheese - it's a little lighter and more of a spread than regular goat cheese. It is great in recipes or just on its own (with crackers, english muffins, anything in my pantry...). But I love all the different varieties of goat cheese they have in the grocery store these days.

Last weekend I was watching my favorite weekend morning TV - Food Network in the Kitchen - and Robin Miller was showing yet another way to dress up chicken. I took her concept and adapted it for what I had in the kitchen and came up with this:

Pistachio Pork Chops
5 WW points for a 3 oz pork chop

4 boneless pork chops (or chicken)
1 tbsp of honey mustard (I didn't have this so I mixed equal parts dijon and honey)
4 tbsp of goat cheese
1/4 cup of crushed nuts (I used pistachio but think any nut would be good - especially pecan or macadamia)
Salt and pepper to taste

Preheat oven to 350 degrees. Season pork chops with salt and pepper. Spread mustard on each chop then goat cheese on each chop. Press nuts into cheese so it sets in - cover cheese as much as possible. Place on baking sheet and cook in oven for about 10 minutes until it is no longer pink inside (the chops cook fast because they arent very thick and are boneless - chicken will take a little longer).


NOTE: I'm not a huge fan of mustard so I think next time I won't use as much because I felt like it overpowered the cheese. But it was very yummy and I can't wait to try this again with different mixtures of goat cheese and nuts.