ALMOND & PEACH CRUSTED PORK CHOPS

By Ellen Bales
@Starwriter

I found this recipe quite a while ago and forgot about it. It is very versatile. Chicken breasts can be substituted for the pork chops, and you can use egg-beaters instead of the egg if you're cholesterol conscious.
Recipe & photo: Bettycrocker.com

Rating:

★★★★★ 2 votes

Comments:

6 Comments

Serves:

Prep:

45 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1: egg (or 1/4 cup fat-free egg product)
2 Tbsp: peach preserves
1/2 c: bisquick or bisquick heart smart
1/3 c: coarsely chopped sliced almonds
1 Tbsp: cornmeal
1/2 tsp: salt
6: boneless pork loin chops, 3/4-inch thick
1 Tbsp: vegetable oil
: chopped fresh parsley, if desired

How to Make ALMOND & PEACH CRUSTED PORK CHOPS

Step-by-Step

1In a shallow dish, beat egg and preserves with fork, breaking apart any large pieces of preserves. In another shallow dish, mix Bisquick mix, almonds, cornmeal and salt.
2Dip pork chops into egg mixture; then coat with Bisquick mixture.
3In a 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork in oil 20 or 25 minutes, turning once until crust is golden brown and pork is no longer pink.
4Sprinkle with parsley. Serve immediately, with additional peach preserves if desired. Try serving these with new potatoes and steamed broccoli--yum!