Real Recipes From Real Home Cooks ®

almond & peach crusted pork chops

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

(2 ratings)
yield 6 serving(s)
prep time 45 Min
cook time 45 Min
method Stove Top

Ingredients For almond & peach crusted pork chops

  • 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
  • 1/2 tsp
  • 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

  • 1
    In 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.
  • 2
    Dip pork chops into egg mixture; then coat with Bisquick mixture.
  • 3
    In 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.
  • 4
    Sprinkle with parsley. Serve immediately, with additional peach preserves if desired. Try serving these with new potatoes and steamed broccoli--yum!