Almond and pork, you really can’t go wrong with this combination. This “almond” crusting technique can be applied to other meats or even vegetables. Ground almonds and sliced almonds combine to give a great flavor and texture. And hey, it’s gluten free too!

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Start by grounding almond in the food processor until they are a flour consistency.

6 oz almonds (I used sliced)

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Next pat the pork chops dry and season both sides with salt and pepper.

8 – 10 pork chops (I used boneless)

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Set up the dredging station. Egg wash, ground almonds, and sliced almonds. Make sure to season each with salt and pepper.

2 – 3 eggs (beaten)
6 oz ground almonds (see above)
6 oz sliced alomonds

Coat each pork chop in the egg wash, ground almonds, back to the egg wash, and finally the sliced almonds.

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Quickly fry in oil to crisp up the almonds, just a few seconds on each side.

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Transfer the pork chops immediately to a cookie sheet and put in the oven (preheated to 400) for about 10 minutes until they are cooked through.

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Tuh – duh! They are nice and crispy with layers of flavor. Don’t forget to let them cool for 5 minutes before slicing.

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My kids are all about dip (sauces) so I whipped up this honey lemon sauce. Add ingredients and bring to a boil and you’re ready to go.

1/2 cup fresh squeezed lemon juice
1/2 cup honey
dash salt & pepper
1/2 teaspoon onion powder
1/2 teaspoon corn starch

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