I use finely ground almonds to give pork chops a crunchy crust. The cider sauce makes them tangy, creamy and sweet.
—GLORIA BRADLEY NAPERVILLE, IL
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
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
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 chops from pan; keep warm. Wipe skillet clean.
3. In the same skillet over medium heat, combine apple cider, cream cheese, the remaining salt and, if desired, honey. Cook and stir 2 minutes. Serve with pork chops; sprinkle with chives.
PER SERVING 1 pork chop with 1 /4 cup sauce ( calculated without honey ) : 499 cal., 33g fat ( 10g sat. fat ) , 144mg chol., 448mg sod., 21g carb. ( 8g sugars, 2g fiber ) , 29g pro.