Panko Almond Crusted Pork Medallions With Carrots Recipes

PANKO-ALMOND-CRUSTED PORK MEDALLIONS WITH CARROTS

Steps:

• Heat oven to 425ºF.
• Pound meat to 1/2-inch thickness. Mix mayo and mustard in medium bowl until blended. Reserve 3 Tbsp. mayo mixture; mix with salsa. Refrigerate until ready to use.
• Combine bread crumbs and nuts in pie plate. Dip meat, 1 piece at a time, in remaining mayo mixture, then crumb mixture, turning to evenly coat both sides of each piece with each mixture. Place on foil-covered baking sheet sprayed with cooking spray.
• Bake 15 min. or until done (145ºF). Meanwhile, bring 1-1/2 qt. water to boil in medium saucepan. Add carrots; cook 5 to 7 min. or until tender.
• Remove meat from oven; let stand 3 min. Drain carrots. Serve with meat and salsa mixture.

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).