Thursday, April 10, 2008

Pork Chop

As I have nothing much to write about today, I am just going to post the other recipe we picked up from the local paper yesterday. We spent the morning shopping as Thursday is our usual day and bought some fish, halibut and arctic char. The char we are going to eat tonight, it is probably one of my favourite fish. So here's the pork recipe for you.

Almond-Crusted Pork with Quick Cabbage & Pears

1 (2 oz) bag ground almonds or
2/3 cup chopped whole natural almonds
1 tsp fresh thyme
1/2 tsp each salt and pepper
4 boneless pork chops (about 1 1/2 lbs in total)
4 Tbs almond or canola oil
2 Anjou pears, cored and sliced
1 cup shredded red cabbage or radiccio
1/4 cup chicken broth, white wine or water

1 Preheat oven to 350 F.
2 Combine almonds with thyme, salt and pepper in a shallow pan or bowl. Roll each pork chop in crumb mixture, coating all over. Heat oil in a large skillet and add pork chops; fry on medium heat 5 mins without touching. Turn, using tongs instead of a spatula to avoid splattering oil. Cook for 5 mins more or until golden brown.
3 Transfer to a lined baking sheet and place in oven to finish cooking, 20 to 20 mins depending on thickness. Juices should run clear and no pink should remain.
4 Scrape brown bits from skillet and discard. Add pear slices and brown on medium heat. Lower heat to medium-low and add cabbage and chosen liquid. Cover and cook until cabbage wilts and pork chops are done. Sever chops on top of cabbage and pears.
Servings: 4

Source: Live It

Have a great day.

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