Almond Crusted Pork With Apple Rosemary Sauce Recipes

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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 PORK WITH APPLE-ROSEMARY SAUCE



Almond Crusted Pork with Apple-Rosemary Sauce image

This is one of my favorite recipes to make when I know people are coming over because there is no way to make this dish look ugly or taste bad. White wine or apple juice may be substituted for the apple cider.

Provided by Hilary

Categories     Pork Tenderloin

Time 2h

Yield 8

Number Of Ingredients 13

1 cup ground almonds
⅓ cup heavy cream
2 tablespoons honey mustard
½ teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
¼ teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
½ cup apple cider
1 ¼ cups heavy cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
  • Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
  • Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.
  • While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 17.3 g, Cholesterol 117.6 mg, Fat 32.6 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 13.5 g, Sodium 100.3 mg, Sugar 10 g

ALMOND CRUSTED PORK WITH APPLE-ROSEMARY SAUCE



Almond Crusted Pork with Apple-Rosemary Sauce image

This is one of my favorite recipes to make when I know people are coming over because there is no way to make this dish look ugly or taste bad. White wine or apple juice may be substituted for the apple cider.

Provided by Hilary

Categories     Pork Tenderloin

Time 2h

Yield 8

Number Of Ingredients 13

1 cup ground almonds
⅓ cup heavy cream
2 tablespoons honey mustard
½ teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
¼ teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
½ cup apple cider
1 ¼ cups heavy cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
  • Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
  • Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.
  • While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 17.3 g, Cholesterol 117.6 mg, Fat 32.6 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 13.5 g, Sodium 100.3 mg, Sugar 10 g

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