Almond Crusted Orange Mustard Pork Chops Recipes

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.

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.

PRETZEL CRUSTED PORK CHOPS WITH ORANGE MUSTARD SAUCE

Steps:

• Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
• Slice peel lengthwise into very thin strips.
• Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
• Bring to boil; strain.
• Repeat 2 more times.
• Return peel to same saucepan.
• Add 3/4 cup water and sugar.
• Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
• Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
• Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
• Season to taste with salt and pepper. (Can be made 8 hours ahead).
• Cover and chill.
• Place flour in shallow bowl.
• Whisk eggs to blend in another shallow bowl.
• Spread pretzels on rimmed baking sheet.
• Sprinkle pork chops on both sides with salt and pepper.
• Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
• Transfer to baking sheet, coated side up.
• Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
• Preheat oven to 450°F
• Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
• Add 4 pork chops to each skillet, coated side down, and cook until brown.
• Turn chops over and transfer both skillets to oven.
• Roast until pork is cooked through, about 10 minutes.
• Let chops stand 5 minutes.
• Rewarm cream sauce.
• Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
• Garnish with remaining orange peel.

ALMOND PORK

Steps:

• With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
• Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
• Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

ALMOND CRUSTED PORK

Steps:

• Preheat oven to 425°F Set a wire rack on a baking sheet and coat it with cooking spray.
• 2. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
• 3. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
• 4. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.

PORK CHOPS WITH ORANGE-MUSTARD SAUCE

Steps:

• Heat oil in a large skillet.
• Season chops with salt and pepper, cook over medium high heat browning chops on both sides.
• In a small bowl, combine ginger, orange juice, soy, honey, mustard and garlic and pour over chops.
• Cover and simmer 10 to 15 minutes or until chops are tender.