Almond Peach Crusted Pork Chops Recipes

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ALMOND- AND PEACH-CRUSTED PORK CHOPS



Almond- and Peach-Crusted Pork Chops image

Betty Crocker Bisquick II Cookbook shares a recipe! Here's a peach of a recipe that you can get on the table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 6

Number Of Ingredients 9

1 egg
2 tablespoons peach preserves
1/2 cup Original Bisquick™ mix
1/2 cup coarsely chopped sliced almonds
1 tablespoon cornmeal
1/2 teaspoon salt
6 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1 tablespoon vegetable oil
Chopped fresh parsley, if desired

Steps:

  • Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
  • Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 280, Carbohydrate 8 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

ALMOND & PEACH CRUSTED PORK CHOPS



ALMOND & PEACH CRUSTED PORK CHOPS image

I found this recipe quite a while ago and forgot about it. It is very versatile. Chicken breasts can be substituted for the pork chops, and you can use egg-beaters instead of the egg if you're cholesterol conscious. Recipe & photo: Bettycrocker.com

Provided by Ellen Bales

Categories     Steaks and Chops

Time 1h30m

Number Of Ingredients 9

1 egg (or 1/4 cup fat-free egg product)
2 Tbsp peach preserves
1/2 c bisquick or bisquick heart smart
1/3 c coarsely chopped sliced almonds
1 Tbsp cornmeal
1/2 tsp salt
6 boneless pork loin chops, 3/4-inch thick
1 Tbsp vegetable oil
chopped fresh parsley, if desired

Steps:

  • 1. In a shallow dish, beat egg and preserves with fork, breaking apart any large pieces of preserves. In another shallow dish, mix Bisquick mix, almonds, cornmeal and salt.
  • 2. Dip pork chops into egg mixture; then coat with Bisquick mixture.
  • 3. In a 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork in oil 20 or 25 minutes, turning once until crust is golden brown and pork is no longer pink.
  • 4. Sprinkle with parsley. Serve immediately, with additional peach preserves if desired. Try serving these with new potatoes and steamed broccoli--yum!

ALMOND-CRUSTED PORK CHOPS WITH APPLES



Almond-Crusted Pork Chops with Apples image

My mom always cooked this dish in a heavy cast-iron skillet and every time she heated the pan, it had a fragrance of pure food history. In this recipe, take care to grind the almonds fine enough so they adhere as a crust.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

3/4 cup whole almonds, toasted
3/4 cup panko breadcrumbs
1 teaspoon finely grated orange zest (reserve the orange)
4 boneless pork chops (each about 8 ounces and 3/4-inch thick)
Kosher salt and freshly ground black pepper
5 tablespoons Dijon mustard
2 large whole eggs
Extra-virgin olive oil, enough for a shallow frying pan
2 tablespoons (1/4 stick) unsalted butter
2 large shallots, minced
2 Golden Delicious apples, peeled, sliced 1/4-inch thick, then diced
1 teaspoon (1 sprig) chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 teaspoon (packed) light brown sugar
Juice of 1 orange (about 1/3 cup)
1/2 cup chicken stock

Steps:

  • Preheat the oven to 200 degrees F.
  • To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
  • Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
  • To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.

ALMOND CRUSTED ORANGE MUSTARD PORK CHOPS



Almond Crusted Orange Mustard Pork Chops image

I couldn't find quite what I was looking for so I combined a couple of recipes together and made these pork chops for company the other night. The almonds make a wonderful brown crispy crust that was refreshingly different an delicious. I rarely measure when i cook so the amounts are approximate.

Provided by Ames0325

Categories     Free Of...

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork chop
1 cup ground almonds
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 egg (beaten)
1 -3 tablespoon water
1/4 cup finely diced onion
2 -3 garlic cloves
1 (11 ounce) can mandarin oranges (drained and liquid reserved)
4 tablespoons Dijon mustard
2 tablespoons soy sauce
fresh parsley (optional)
olive oil

Steps:

  • Mix ground almonds, salt, and peppers.
  • In a small bowl mix egg and water.
  • Spread almond coating in a shallow dish or plate.
  • Dip chops in egg wash and then dredge in almond mixture. Set aside.
  • Heat oil in a pan and sauté onions and garlic until lightly browned. Remove from pan and set aside.
  • Brown chops in oil over medium heat. 2-3 minutes on a side or until golden brown.
  • Meanwhile mix liquid from oranges, soy sauce, and mustard.
  • Add sauce to chops and turn heat down to low let simmer for 5 minutes or until chops are cooked through.
  • Top with mandarin oranges and fresh parsley.

ALMOND-CRUSTED CHOPS WITH CIDER SAUCE



Almond-Crusted Chops with Cider Sauce image

I use finely ground almonds to give pork chops a crunchy crust. The cider sauce makes them tangy, creamy and sweet. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup panko bread crumbs
1/2 cup ground almonds
1/3 cup all-purpose flour
1/2 teaspoon salt, divided
2 large eggs, beaten
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
3 tablespoons olive oil
1 cup apple cider or juice
4 ounces cream cheese, cubed
1 tablespoon honey, optional
Minced chives

Steps:

  • In a shallow bowl, mix bread crumbs and almonds. In another shallow bowl, mix flour and 1/4 teaspoon salt. Place eggs in a separate shallow bowl. Dip pork chops in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork chops; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove; keep warm. Wipe skillet clean., In same skillet over medium heat, combine apple cider, cream cheese, remaining salt and, if desired, honey. Cook and stir 2 minutes. Serve with pork chops; sprinkle with chives.

Nutrition Facts :

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