almond & peach crusted pork chops
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
prep time
45 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 - egg (or 1/4 cup fat-free egg product)
- 2 tablespoons peach preserves
- 1/2 cup bisquick or bisquick heart smart
- 1/3 cup coarsely chopped sliced almonds
- 1 tablespoon cornmeal
- 1/2 teaspoon salt
- 6 - boneless pork loin chops, 3/4-inch thick
- 1 tablespoon vegetable oil
- - chopped fresh parsley, if desired
How To Make almond & peach crusted pork chops
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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.
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Step 2Dip pork chops into egg mixture; then coat with Bisquick mixture.
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Step 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.
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Step 4Sprinkle with parsley. Serve immediately, with additional peach preserves if desired. Try serving these with new potatoes and steamed broccoli--yum!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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