Almond crusted pork chops with apples recipe

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  • Yield: 4 Servings


  • ¾ cup whole almonds, toasted
  • ¾ cup panko bread crumbs
  • 1 teaspoon finely grated orange zest (reserve the orange)
  • 4 boneless pork chops (each about 8 ounces and 1 inch thick)
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons Dijon mustard
  • 2 large egg yolks
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (¼ stick) unsalted butter
  • 2 large shallots, sliced
  • 2 Golden Delicious apples, peeled, cored, and cut into 1-inch chunks
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon (packed) light brown sugar
  • 1 orange juice (about ⅓ cup)
  • ½ cup chicken stock
How to Make It
  1. Preheat the oven to 400°F.
  2. To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the bread crumbs 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 yolks together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
  3. Heat a large ovenproof skillet over medium heat and add the oil. When the oil is hot, brown the chops on both sides, about 2 minutes per side. Remove them to a plate.
  4. To Make the Apples
  5. Wipe the skillet and set over medium heat. Melt the butter. Sauté the shallots until wilted, about 3 minutes. Add the apples and toss until they begin to brown, about 3 minutes. Add the rosemary and season with salt and pepper. Add the sugar, orange juice, and stock and bring to a boil. Cook just until the sauce comes together. Put the chops on the apples and bake until the chops are just cooked through, 8 to 10 minutes.

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