Almond Pork Chops with Honey Mustard
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 gang of grown children and grandkids. —Lily Julow, Lawrenceville, Georgia
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large eggs
- 1/8 teaspoon pepper
- 1/3 cup all-purpose flour
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 1/2 cup dry bread crumbs
- 4 ounces each)
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup smoked almonds
- Carbohydrate 32.023267065334 g
- Cholesterol 237.251562515417 mg
- Fat 29.3253216835998 g
- Fiber 2.61565252452829 g
- Protein 12.3300724897683 g
- Saturated Fat 7.62958044789062 g
- Serving Size 1 1 servings. (171g)
- Sodium 629.588632825099 mg
- Sugar 29.4076145408057 g
- Trans Fat 2.32791646317252 g
- Calories 430 calories
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 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°, about 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.
