Pork With Almond Sauce Recipes

ALMOND PORK

Steps:

• With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
• Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
• Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

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.

PORK TENDERLOIN IN BRANDIED ALMOND CREAM SAUCE

Steps:

• Trim the fat from the tenderloin and cut into 3/4 inch slices.
• Sprinkle meat with the juice of 1/2 a lemon.
• salt and pepper the meat, then let it sit till ready to cook.
• Sauté the slivered almonds and garlic in the olive oil, till golden.
• Remove from pan.
• Discard garlic.
• Sauté meat 8-10 minutes each side.
• Transfer meat to warm plate.
• Add brandy to pan and flame.
• When flame dies, add cream, and stir well.
• Add meat and almonds.
• Heat thru and serve.

PORK AMANDINE WITH ALMOND MILK SAUCE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle the pork with 1 teaspoon salt and 1/4 teaspoon pepper. Add 4 of the pork cutlets and brown, 1 to 2 minutes. Flip and continue cooking, about 1 minute more. Remove the pork from the skillet and transfer to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining 4 cutlets. Transfer to the plate and set aside.
• Add the butter and almonds to the skillet, stirring until both are browned but not burnt. Remove the almonds to a separate plate.
• Add the haricot verts, almond milk, sour cream, Worcestershire and 1/2 teaspoon salt to the skillet. Cook until the beans are tender and cooked through and the mixture is starting to thicken, about 6 minutes. Stir in the parsley and reserved almonds.
• Divide the haricot verts evenly among 4 plates and spoon some sauce over them. Top with 2 cutlets per plate and sprinkle with parsley.

ALMOND-CRUSTED PORK CHOPS WITH APPLES

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.

GRILLED PORK CHOPS W/ CHERRY ALMOND SAUCE

Steps:

• Combine the preserves, wine vinegar, cinnamon, cloves and nutmeg in a saucepan and mix well.
• Bring to a boil.
• Boil for one minute, stirring occasionally.
• Remove from heat.
• Stir in the almonds.
• Pour 1/3 of mixture into a glass measure to use for basting.
• Reserve the remainder to serve as a sauce with the chops.
• Grill the pork chops 4 to 6 inches from the heat source over medium-hot coals for 4-5 minutes on one side.
• Turn and grill on the other side, basting well with the cherry almond sauce.
• Continue grilling until the desired degree of doneness is reached when measured in the center of each chop.
• (145°F for medium rare; 160°F for medium; 170°F for well-done).
• Serve with the reserved cherry almond sauce.