- 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
- 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.
- 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.
- 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.
Reviews forAlmond-Crusted Chops with Cider Sauce
"Made this last night, the chops were good. Made the sauce with pineapple juice instead of apple juice and no honey. I would suggest cream cheese be at room temperature or heated up in skillet at it is warming to prevent curdling. Taste great..."
"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."
"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."
"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!"