Breaded Pork Chops

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• ¼ cup milk (you can use skim milk, 1%, or 2%)
• 1 each whole egg
• 1 cup oyster crackers
• ½ cup shredded cheddar cheese
• 1 teaspoon dried oregano
• As Needed Salt
• As Needed black pepper
• 6 each center-cut boneless pork chops (pounded to a 3/4-inch thickness)
• 2 cups packed baby kale leaves
• 1 cup fresh basil leaves
• ½ cup halved walnuts
• 4 slices low-sodium bacon (cooked to a crisp and crumbled)
• 2 cloves garlic
• ¼ cup extra virgin olive oil

1. Get ready to bake. Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
2. Make a breading station. Combine milk and egg in a bowl; whisk until well incorporated. In your food processor bowl, combine crackers, cheese, oregano, salt, and pepper; pulse until crumbly. Transfer the crumb mixture to a shallow dish.
3. Bread the chops. Coat the pork chops in the crumb mixture, then dip in the egg mixture and into the crumbs again. Press down on the breading with your fingers to adhere. Arrange the pork chops in the baking dish.
4. Bake. Bake for 20 minutes, flip over the pork chops, and continue to cook for 12 to 15 minutes more or until cooked through. Pork is done when the internal temperature registers at 145°F.
5. Make the pesto. Meanwhile, combine all the pesto ingredients in your food processor and process until smooth, scraping the sides of the bowl with a spatula as necessary. Taste for seasonings and adjust accordingly. If you prefer, add more olive oil for a thinner consistency.
6. Serve. Remove the pork chops from the oven and let them stand for about 5 minutes. Transfer the pork chops to dinner plates, top with the kale pesto, and serve.