I love how crunchy almonds and sweet mustard sauce jazz up this tender pork dish. Usually I double the recipe. One chop is never enough for my crowd of grandkids and grown children.
Ingredients
- 1/2 cup smoked almonds
- 1/2 cup dry bread crumbs
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup honey
- 2 tablespoons dijon mustard
Instruction
- In a food processor, process the almonds until finely chopped. Transfer to a shallow dish; add bread crumbs. In another dish, beat the eggs. In a large bowl, combine flour, salt and pepper; add pork chops, 1 at a time, and toss to coat. Dip pork chop into 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 into pork reads 145°, 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.
