Almond Herb Crusted Pork Whoney Mustard Dipping Sauce Recipes

ALMOND-CRUSTED PORK WITH HONEY-MUSTARD DIPPING SAUCE

Steps:

• Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.
• Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
• Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
• Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
• Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.

INSTANT POT GARLIC & ROSEMARY ROAST PORK LOIN

Steps:

• Season pork on all sides with 1 tablespoon rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to a programmable pressure multicooker (such as Instant Pot). Select Sauté setting. Select High temperature setting, and allow to preheat. Add the pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer to a plate. Pour off excess drippings in the cooker; do not wipe the cooker clean. Add onion, garlic, 1/2 teaspoon rosemary and the remaining 1/2 teaspoon each salt and pepper to the cooker; cook, stirring constantly, until the onion softens, about 1 minute. Add broth, stirring to scrape up any browned bits from the bottom of the cooker.
• Return the pork to the cooker. Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 22 minutes. (It will take 7 to 9 minutes for the cooker to come up to pressure before cooking begins.)
• Carefully turn the steam release handle to Venting position, and let the steam fully escape. (This will take 3 to 4 minutes.) Remove the lid from the cooker. Transfer the pork to a cutting board; let rest for 10 to 12 minutes.
• Meanwhile, whisk cornstarch and cold water in a small bowl until combined. Select Sauté setting on the cooker. Select High temperature setting, and bring the mixture in the cooker to a boil. Add the cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens into gravy, 1 to 2 minutes. Add butter and the remaining 2 1/2 teaspoons rosemary, stirring until the butter is melted. Turn the cooker off.
• Slice the pork into 3/4-inch pieces. Arrange the slices on 6 plates; spoon the gravy over the pork.

ALMOND PORK CHOPS WITH HONEY MUSTARD

Steps:

• In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large bowl, combine flour, salt and pepper. Add 1 pork chop at a time and toss to coat. Dip pork chop in eggs, then coat with almond mixture. , Preheat oven to 400°. In a large skillet over medium heat, cook chops in oil and butter until lightly browned, 2-3 minutes on each side. Transfer to a rimmed baking sheet; bake, uncovered, until a thermometer inserted in pork reads 145°, 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.

ALMOND CRUSTED PORK

Steps:

• Preheat oven to 425°F Set a wire rack on a baking sheet and coat it with cooking spray.
• 2. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
• 3. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
• 4. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.