Almond And Peach Crusted Pork Chops Recipes

ALMOND- AND PEACH-CRUSTED PORK CHOPS

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.

PORK CHOPS WITH PEACH SAUCE

Steps:

• Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
• Photograph by Christopher Testani

ALMOND- AND PEACH-CRUSTED PORK CHOPS

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 centre. Sprinkle with parsley. Serve immediately.

ALMOND CRUSTED ORANGE MUSTARD PORK CHOPS

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

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.

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.