Almond And Peach Crusted Pork Chops Recipes

ALMOND & PEACH CRUSTED PORK CHOPS

Steps:

• 1. In a shallow dish, beat egg and preserves with fork, breaking apart any large pieces of preserves. In another shallow dish, mix Bisquick mix, almonds, cornmeal and salt.
• 2. Dip pork chops into egg mixture; then coat with Bisquick mixture.
• 3. In a 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork in oil 20 or 25 minutes, turning once until crust is golden brown and pork is no longer pink.
• 4. Sprinkle with parsley. Serve immediately, with additional peach preserves if desired. Try serving these with new potatoes and steamed broccoli--yum!

ALMOND-CRUSTED PORK CHOPS WITH APPLES

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 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.