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Almond-Crusted Chops with Cider Sauce Recipe
Almond-Crusted Chops with Cider Sauce Recipe photo by Taste of Home
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Almond-Crusted Chops with Cider Sauce Recipe

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I use finely ground almonds to give pork chops a crunchy crust. The cider sauce makes them tangy, creamy and sweet. —Gloria Bradley, Naperville, Illinois
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup ground almonds
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, divided
  • 2 large eggs, beaten
  • 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 3 tablespoons olive oil
  • 1 cup apple cider or juice
  • 4 ounces cream cheese, cubed
  • 1 tablespoon honey, optional
  • Minced chives

Nutritional Facts

1 pork chop with 1/4 cup sauce (calculated without honey): 499 calories, 33g fat (10g saturated fat), 144mg cholesterol, 448mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 29g protein.

Directions

  1. In a shallow bowl, mix bread crumbs and almonds. In another shallow bowl, mix flour and 1/4 teaspoon salt. Place eggs in a separate shallow bowl. Dip pork chops in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
  2. In a large skillet, heat oil over medium heat. Add pork chops; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove; keep warm. Wipe skillet clean.
  3. In same skillet over medium heat, combine apple cider, cream cheese, remaining salt and, if desired, honey. Cook and stir 2 minutes. Serve with pork chops; sprinkle with chives. Yield: 4 servings.
Originally published as Almond-Crusted Chops with Cider Sauce in Simple & Delicious February/March 2015

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Almond-Crusted Chops with Cider Sauce

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
foxyhottcakes User ID: 8321657 249132
Reviewed Jun. 6, 2016

"I really love this recipe. I use crushed pecans because I'm allergic to almonds and the flavor was still delicious. I didn't have any issues with the sauce curdling and I also omit the honey; the cider is plenty sweet. I love how simple this is to prepare. Great for the Fall."

MY REVIEW
ToniaSteinberger User ID: 1038509 245268
Reviewed Mar. 11, 2016

"The breading and sauce had great flavor. However the cream cheese curdled. While the flavor was great, it didn't look pretty like the picture (curdled cheese). If anyone has ideas how to work around that I would love to hear about it! In the meantime, I will definitely make again and try to crack the code on the curdled sauce."

MY REVIEW
annrms User ID: 2649709 217641
Reviewed Jan. 12, 2015

"I used porterhouse chops instead of boneless, and I baked them with the coating. We loved the crunch of the almonds, and the cider sauce was delicious with the pork. I didn't use the honey; the cider was just sweet enough for us. I doubled the recipe for the sauce. I don't know if I did something incorrectly, but I had to strain the sauce as it curdled a bit...maybe I heated it too long. Once I strained it, it was great. I would make this recipe again. Thank you, Gloria!"

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