ALMOND PORK CHOPS WITH HONEY MUSTARD
I love how crunchy almonds and sweet mustard sauce jazz up this tender pork dish. Usually I double the recipe. One chop is never enough for my gang of grown children and grandkids. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 642 calories, Fat 40g fat (11g saturated fat), Cholesterol 204mg cholesterol, Sodium 659mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 2g fiber), Protein 39g protein.
PORK AMANDINE WITH ALMOND MILK SAUCE
Tender green beans are topped with an almond milk sauce and toasted almonds and served alongside juicy seared pork cutlets.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 10
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 CHOPS WITH CIDER SAUCE
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
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 :
ALMOND-CRUSTED PORK CHOPS WITH APPLES
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
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.
PORK WITH ALMOND SAUCE
Serve over your favorite noodles or rice. This uses a small pork tenderloin, which roasts quickly. The original recipe said to shred the meat, but I found that since it is not cooked slowly, the meat doesn't shred as easily as, say, pork shoulder. so I just cut it inot bite-size pieces. If you can't find almond butter, chunky peanut butter is a good substitute.
Provided by Outta Here
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°F Place pork on a cutting board; let stand 10 minutes. Cut pork into bite-sized pieces.
- Combine almond butter, water, remaining salt, soy sauce, vinegar, ginger and chili garlic sauce.
- Place your favorite cooked hot noodles (or rice) in 4 bowls; top evenly with sauce, pork, onions, and mint.
Nutrition Facts : Calories 298.7, Fat 20.8, SaturatedFat 2.1, Cholesterol 36.9, Sodium 919.7, Carbohydrate 11, Fiber 5, Sugar 2.4, Protein 20.5
PULLED PORK WITH MEXICAN ALMOND MOLE SAUCE
Popular in Mexican cuisine, a mole is a thick sauce with complex flavours. Great help-yourself party food
Provided by Emma Lewis
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 22
Steps:
- Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
- Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
- Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
- Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.
Nutrition Facts : Calories 794 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 3.52 milligram of sodium
GRILLED PORK CHOPS W/ CHERRY ALMOND SAUCE
Make and share this Grilled Pork Chops W/ Cherry Almond Sauce recipe from Food.com.
Provided by Tina Richardson
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 528.4, Fat 29.7, SaturatedFat 10.7, Cholesterol 97.5, Sodium 96.6, Carbohydrate 37.5, Fiber 1, Sugar 26, Protein 26.3
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ALMOND CRUSTED PORK CHOPS WITH MUSHROOM GARLIC SAUCE
From wholesomelicious.com
4.8/5 (5)Total Time 35 minsCategory Main CourseCalories 337 per serving
- Begin by heating a large skillet to medium-medium high heat. Coat pan with 2 tbsp avocado oil or olive oil.
- Prepare your pork chops: pulse almonds in a food processor or blender for 5-10 seconds (ensure that it doesn't become almond flour and over pulsed). Set aside almonds in a shallow dish. Now whisk together the egg whites and set aside in a separate bowl.
- Place pork chops in the egg white mixture first, then move it to the almond mixture completely covering all sides of your pork chop.
- Place inside your skillet and cook 4-6 minutes per side (this will depend on the thickness of your pork chops). Do not overcook!! They can be the slightest pink on the inside, but internal temperature should be 165 degrees. Remove from the pan and set aside on a plate. Return your pan back to the burner. Turn the burner to medium.
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