Almond and Peach Crusted Pork Chops

My dad was alone tonight, which is usually our family dinner night, so my husband and I had him over for dinner. Having an additional mouth to feed, I thought it was a great time to reattempt that peachy almond pork chop recipe I burned earlier this month. Tonight, it turned out wonderfully. I didn't burn it this time, and my dad even helped himself to seconds, which is always a good sign. I did however have to alter the original recipe slightly in order to cook the pork through without burning them, again. Next time I will probably try to buy a thinner cut. Tonight, I will share the recipe I used and when you decide to attempt it, feel free to make any alterations as you see fit.


Almond and Peach Crusted Pork Chops
Makes: 6 Servings
Prep Time: 10 min
Total Time: 40 min
 

http://www.bettycrocker.com/recipes/almond-and-peach-crusted-pork-chops/b1c5b55a-51b6-41d6-8bda-c008db0814be

Ingredients

• 1 egg
• 2 Tbsp peach preserves
• 1/2 cup Original Bisquick mix
• 1/2 cup coarsely chopped sliced almonds
• 1 Tbsp cornmeal
• 1/2 teaspoon salt
• 6 pork boneless loin chops, 1/2 inch thick
• 1 tablespoon olive oil
• Chopped fresh parsley, if desired
• Additional peach preserves, if desired

Directions

1. Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal, and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
2. Preheat oven to 350°
3. Heat oil in large non-stick skillet over medium-low heat. Cook pork chops in oil 12-15 minutes, turning once, until crust is golden brown.
4. Transfer pork chops to a casserole dish and bake in oven for 15-20 minutes, until pork is no longer pink in center.
5. Top with parsley and additional preserves if desired. Serve immediately. 

The original recipe can be found on the Betty Crocker website. Please feel free to attempt, tweak, and enjoy this crunchy fruity pork chop.



Kage