Brazil Nut Crusted Pork Chops Recipes

CUMIN-BAKED PORK CHOPS

Steps:

• Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
• Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

BRAZILIAN PORK CHOPS RECIPE - (4.4/5)

Steps:

• Preheat grill to medium-high. Brush grill grate with oil. For the pork chops, mix together oil, garlic, thyme, rosemary, paprika, and cayenne. Season pork chops with salt and black pepper, then rub each side with garlic mixture. For the salsa, combine pineapple, bell pepper, scallions, onion, olives, capers, jalapeño, and cilantro; season with salt. Grill pork chops, covered, until edges begin to brown, about 4 minutes. Flip chops and grill until an instant-read thermometer inserted near (but not touching) the bone registers 145°. Remove chops from grill and let rest 3-5 minutes. Serve chops with salsa and rice.

NUT-CRUSTED PORK CHOPS

Steps:

• Heat oven to 350°F
• Combine nuts and cheese in shallow bowl. Spread mustard onto both sides of chops; dip chops in nut mixture, turning to evenly coat both sides of each chop.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until done (145°F). Let stand 3 min. before serving.

BANANA CHIP CRUSTED JERK PORK CHOPS

Steps:

• Chop the scallions, keeping the whites and greens separate.
• Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot. Stir in the scallion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the scallions are golden, about 2 minutes. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat. Adjust seasoning if needed.
• Pulse the banana chips in a blender until finely ground. Stir the banana crumbs together with the panko and jerk seasoning. Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere.
• Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot. Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner. Let the pork stand 5 minutes.
• Serve the pork with the rice and beans, sprinkled with the reserved scallion greens.

PARMESAN-CRUSTED PORK CHOPS WITH TOMATOES

Steps:

• Preheat broiler with a rack in upper third. Gently squeeze some of tomatoes to release juices; toss with bell peppers, red-pepper flakes, vinegar, and 3 tablespoons oil; season with salt and pepper. Arrange mixture in an even layer on a rimmed baking sheet. Drizzle chops with oil, season, and place atop tomato-pepper mixture. Broil 4 minutes. Flip chops and continue broiling until browned in places and a thermometer inserted into thickest parts (not touching bones) registers 140°F, about 6 minutes more.
• Meanwhile, in a small bowl, stir together panko, cheese, and remaining 1 tablespoon oil; season. Sprinkle panko mixture evenly over chops. Return to oven and broil until crisp and golden, about 1 minute. Serve, sprinkled with parsley and more red-pepper flakes.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PECAN CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a food proccesor chop nuts, bread crumbs, and butter.
• Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
• Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
• Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
• Once removing from oven drizzle with maple syrup and enjoy!
• If using smaller chops, adjust time accordingly so as not to overcook. For 4 people just double measurements.

GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
• Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
• Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PECAN-CRUSTED PORK CHOPS WITH APPLES

Steps:

• Preheat the oven to 350°F
• Nut Crust: Stir all ingredients together in a small bowl; set aside.
• Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145°F
• Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
• Arrange the pork chops on a platter on top of the apples. Serve immediately.