Almond Stuffed Pork Chops Food

ALMOND-CRUSTED PORK CHOPS WITH APPLES

Steps:

• Preheat the oven to 200 degrees F.
• To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
• Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
• To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.

ALMOND PORK CHOPS WITH HONEY MUSTARD

Steps:

• 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 pork chop 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°, 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.

ALMOND STUFFED PORK CHOPS

Steps:

• Stuffing: melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes.
• From the side, cut a pouch into each chop. Fill pouch with 1/4th of stuffing mixture. Secure with toothpicks.
• Place stuffed chops on rack in shallow roasting pan. Bake uncovered in 375 degree oven for 35-45 minute or until meat thermometer reads 160 degrees.
• Combine browning sauce and 1 tablespoon water in small bowl. Brush over chops and cook for 3 minutes longer. Remove toothpicks from chops and serve.

PORK CHOPS WITH APRICOT-ALMOND STUFFING

Steps:

• Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
• Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
• Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.