DIRECTIONS

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 resealable plastic bag, combine flour, salt and pepper. Add pork chops, one at a time, and shake to coat. Dip in eggs, then coat with almond mixture.
    In a large skillet over medium heat, cook chops in oil and butter for 5 minutes on each side or until juices run clear. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops. Yield: 4 servings.