Wednesday, March 23, 2011

Almond & Peach Crusted Pork Chops

This recipe has inspired me to be on the lookout for more pork chop recipes, not a meat I've used very much...

recipe found at Cooking with Jamie (go visit her!)

1 egg
2 tablespoons peach preserves (I used sugar-free)
1/2 cup Bisquick
1/2 cup coarsely chopped almonds
1 tablespoon cornmeal
1/2 teaspoon salt
4 boneless pork loin chops
2 tablespoons vegetable oil

Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of peach.

Mix Bisquick, almonds, cornmeal, and salt in another dish.

Dip pork chops in preserve mixture, then coat with Bisquick mixture.

Heat oil in large non stick skillet over medium heat. Cook pork chops about 7 minutes per side, or until crust is golden and pork is cooked through.

Heat extra preserves in microwave and drizzle on top.

And here's to trying to get more vegetables into my life! This cabbage was really, really good for being so simple.

inspired by recipe at My Tasty Treasures

pre-shredded cole slaw mix (about 3/4 of the bag)
2 tablespoons unsalted butter
salt and pepper to taste

Melt the butter in a large pan over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

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