Breaded Pork-and-Mozzarella Stacks with Garlic Broccoli

1 8oz. block mozzarella cheese, thinly sliced and divided into 4 equal portions
4 butterflied pork chops
Salt/Pepper
1 cup flour
2 large eggs, beaten
3 cups breadcrumbs
2/3 cup EVOO, plus 2 Tbsp.
3 garlic cloves, thinly sliced
1 head fresh broccoli, broken into small florets

Preheat oven to 250 degrees. Slice each pork chop so you have 8 small chops. Place 1 chop in between a sheet of plastic wrap, and pound to 1/4 in. thick with a rolling pin; do for all 8 chops. Top 1 chop with the divided mozzarella and cover with the remaining 4 chops. Season chops with salt & pepper. Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat the pork stacks in the flour, then in the egg, and then in the breadcrumbs.

In a large skillet, heat the 2/3 cup EVOO over medium-high heat. Add the pork stacks and cook, turning once, until golden (about 4-6 min.). Transfer to a paper-towel-lined baking sheet and keep warm in the oven.

Wipe out the skillet and return to the heat. Add the 2 Tbsp. EVOO, garlic, broccoli, and 4 Tbsp. water; season with salt & pepper. Cover and cook until crisp-tender (about 3-5 min.). Serve with the pork stacks.

* Original Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner