Cashew Breaded Pork Loin Chops With Spiced Peach Chutney Recipes

PORK CHOPS WITH PEAR CHUTNEY

Steps:

• For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
• For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

CASHEW-BREADED PORK LOIN CHOPS WITH SPICED PEACH CHUTNEY

Steps:

• In 3-quart saucepan, heat 1 tablespoon oil over medium heat until shimmering and hot. Add onion and cook 3 minutes, stirring occasionally, until soft. Stir in gingerroot, garlic and chile and cook about 1 minute, stirring constantly.
• Stir in peaches, cranberries, brown sugar, vinegar, curry powder and 1/4 teaspoon salt. Cook uncovered 20 minutes, stirring occasionally, until peaches begin to fall apart and cranberries soften and burst. Remove from heat and keep warm. (Chutney can be covered and refrigerated up to 1 week.)
• In shallow bowl, mix bread crumbs and cashews. In another shallow bowl, beat egg and egg white with wire whisk. In pie plate or shallow bowl, mix flour, 1/2 teaspoon salt and the pepper. Place wire rack on cookie sheet.
• First, lightly coat 1 pork chop with seasoned flour; shake off excess. Next, place in egg mixture; allow excess to drip off. Finally, place pork in bread crumb mixture and coat well. Place on wire rack while you coat remaining pork.
• In 12-inch skillet, heat 1/4 cup oil over medium heat until shimmering and hot. Place pork in skillet and cook 3 minutes or until golden and crisp on one side. Flip and cook other side, about 3 minutes longer or until slightly pink in center.
• Serve pork with warm chutney.

PORK CHOPS WITH PEACH-GINGER CHUTNEY

Steps:

• Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger and thyme sprig. Cover and set aside. Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess, and transfer to a clean plate. Discard any remaining flour. Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total. Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper. Transfer the pork chops to plates, top with the chutney, and serve.

CURRIED PORK CHOPS WITH BRANDIED PEACH AND CRABAPPLE CHUTNEY

Steps:

• In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
• Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
• Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with chutney.

PORK ROAST WITH PEACH CHUTNEY

Steps:

• Combine all ingredients except pork roast in food processor.
• Process until coarsely chopped.
• Place roast in crockpot and pour chutney over top.
• Cover and cook on low for 8 hours.

CRUNCHY CASHEW PORK

Steps:

• In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.

BREADED PORK LOIN CHOPS

Steps:

• Pre Heat oven to 350 degrees.
• Pour 1/4 cup Virgin Olive Oil in a medium size skillet, place on medium heat.
• Place three containers with each of the ingredients in them.
• Dip each pork loin in the following steps.
• 1. Egg Bath.
• 2. Flour.
• 3. Bread Crumbs.
• Place in skillet for 3 minutes each side.
• Take skillet and place in the oven for 15 to 30 minutes. (Ensure the skillet is safe for the oven).