Pork Chop Garlic Bread Croutons

1.Preheat your oven to 375°F (190°C).

2.Cut the leftover breaded pork chops into 1/2-inch cubes to create the base for your croutons.

3.In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4.Add the pork chop cubes to the skillet and toss to coat them evenly with the garlic butter. Sprinkle the dried Italian herbs, salt, and black pepper over the pork cubes and stir well to combine.

5.Transfer the garlic-coated pork cubes to a baking sheet lined with parchment paper, spreading them out in a single layer.

6.Bake in the preheated oven for 10-12 minutes, turning halfway through, until the pork croutons are crisp and golden brown.

7.While the pork croutons bake, prepare the Knorr cheddar broccoli pasta according to the package instructions. Drain and keep warm.

8.In a large mixing bowl, combine the cooked pasta and steamed broccoli florets. Drizzle with olive oil and toss gently to combine and keep the broccoli vibrant.

9.Once the pork chop croutons are ready, add them to the pasta and broccoli mixture and toss lightly to distribute evenly.

10.Serve warm, garnished with freshly chopped parsley for a fresh, colorful finish.