Best Almond Pork Recipes

ALMOND PORK CHOPS WITH HONEY MUSTARD

Steps:

• In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large bowl, combine flour, salt and pepper. Add 1 pork chop at a time and toss to coat. Dip pork chop in eggs, then coat with almond mixture. , Preheat oven to 400°. In a large skillet over medium heat, cook chops in oil and butter until lightly browned, 2-3 minutes on each side. Transfer to a rimmed baking sheet; bake, uncovered, until a thermometer inserted in pork reads 145°, 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.

ALMOND-CRUSTED PORK CHOPS WITH APPLES

Steps:

• Preheat the oven to 200 degrees F.
• To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs 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 eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
• Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
• To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.

ALMOND CRUSTED PORK WITH APPLE-ROSEMARY SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
• Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
• Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow the pork to rest for 10 minutes before slicing.
• While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.

PORK CHOPS WITH APRICOT-ALMOND STUFFING

Steps:

• Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
• Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
• Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.

ALMOND CRUSTED PORK

Steps:

• Preheat oven to 425°F Set a wire rack on a baking sheet and coat it with cooking spray.
• 2. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
• 3. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
• 4. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.

PULLED PORK WITH MEXICAN ALMOND MOLE SAUCE

Steps:

• Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
• Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
• Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
• Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.

ALMOND PORK

Steps:

• With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
• Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
• Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

CHERRY-ALMOND GLAZED PORK LOIN

Steps:

• Roast pork loin on rack in shallow baking pan, uncovered at 325 for 2 to 2 and 1/2 hours.
• In a saucepan, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
• Heat to boiling, stirring frequently.
• Reduce heat, simmer 2 minutes and add toasted almonds.
• Keep sauce warm.
• Spoon hot sauce over cooked meat.
• Return to the oven about 30 minutes or until meat thermometer measures 170°F.
• Baste meat with sauce several times during the 30 minutes.
• Serve remaining sauce with meat.

ALMOND CRUSTED ORANGE MUSTARD PORK CHOPS

Steps:

• Mix ground almonds, salt, and peppers.
• In a small bowl mix egg and water.
• Spread almond coating in a shallow dish or plate.
• Dip chops in egg wash and then dredge in almond mixture. Set aside.
• Heat oil in a pan and sauté onions and garlic until lightly browned. Remove from pan and set aside.
• Brown chops in oil over medium heat. 2-3 minutes on a side or until golden brown.
• Meanwhile mix liquid from oranges, soy sauce, and mustard.
• Add sauce to chops and turn heat down to low let simmer for 5 minutes or until chops are cooked through.
• Top with mandarin oranges and fresh parsley.

ALMOND- AND PEACH-CRUSTED PORK CHOPS

Steps:

• Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
• Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately.

GRILLED PORK CHOPS W/ CHERRY ALMOND SAUCE

Steps:

• Combine the preserves, wine vinegar, cinnamon, cloves and nutmeg in a saucepan and mix well.
• Bring to a boil.
• Boil for one minute, stirring occasionally.
• Remove from heat.
• Stir in the almonds.
• Pour 1/3 of mixture into a glass measure to use for basting.
• Reserve the remainder to serve as a sauce with the chops.
• Grill the pork chops 4 to 6 inches from the heat source over medium-hot coals for 4-5 minutes on one side.
• Turn and grill on the other side, basting well with the cherry almond sauce.
• Continue grilling until the desired degree of doneness is reached when measured in the center of each chop.
• (145°F for medium rare; 160°F for medium; 170°F for well-done).
• Serve with the reserved cherry almond sauce.

CHERRY AND ALMOND GLAZED PORK LOIN

Steps:

• Preheat oven to 325 degrees. 1. Trim excess fat from roast. Lightly rub roast with salt and pepper. Place on rack in shallow roasting pan. Cook 2 1/2 hours. 2. In saucepan, combine all remaining items except almonds. Cook and stir to boiling. Reduce heat; simmer 2 minutes. Add almonds; keep warm on very low heat. 3. Spoon some of the mixture over the roast to glaze. Continue cooking about 30 minutes, until internal temperature reaches 170 degrees. Baste several times with glaze mixture. 4. Remove roast to carving board. Let rest for 15 minutes. Slice and serve.

ALMOND-CRUSTED PORK LOIN

Steps:

• Preheat oven to 375°. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarsely grind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside., Whip egg whites to form soft peaks. Remove visible fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again. Place pork on the rack and press any remaining almonds onto the pork., Roast 1 hour, or until a thermometer reads 160°F. Remove from oven and let rest for 15 minutes., Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Serve with pork.

ROAST PORK WITH CHERRY-ALMOND GLAZE

Steps:

• Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture. , Brush roast with some of the glaze. Bake 35-50 minutes longer or until a thermometer reads 160°, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture.

PORK CHOPS WITH CELERY AND ALMOND SALAD

Steps:

• Combine cranberries and vinegar in a small bowl and set aside.
• Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6-9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.
• Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.
• Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.
• Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

ALMOND & PEACH CRUSTED PORK CHOPS

Steps:

• 1. In a shallow dish, beat egg and preserves with fork, breaking apart any large pieces of preserves. In another shallow dish, mix Bisquick mix, almonds, cornmeal and salt.
• 2. Dip pork chops into egg mixture; then coat with Bisquick mixture.
• 3. In a 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork in oil 20 or 25 minutes, turning once until crust is golden brown and pork is no longer pink.
• 4. Sprinkle with parsley. Serve immediately, with additional peach preserves if desired. Try serving these with new potatoes and steamed broccoli--yum!

ROASTED PORK LOIN WITH ALMOND PESTO 5 SPICE ROOT VEGETABLE POT PIE

Steps:

• In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing.
• Add a little oil to thin out the remaining pesto.
• For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
• For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.
• PLATING: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions.
• Wine Suggestion: Robert Sinskey Pinot Noir 1996

ALMOND & HERB-CRUSTED PORK W/HONEY-MUSTARD DIPPING SAUCE

Steps:

• Preheat oven to 425 degrees. Set wire rack on a baking sheet and coat it with cooking spray.
• Place almonds, garlic and fresh herbs in a food processor; pulse until coarsely chopped. Mix panko and salt and pepper. Place herb mixture and panko mixture in a shallow dish.
• Place egg whites in another shallow dish. Dip both sides of each pork slice in egg whites, then evenly coat with the herb mixture. (Discard any remaining egg white and herb mixture.) Place the pork on the prepared rack.
• Bake the pork until no longer pink in the center, 16 to 18 minutes.
• Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.

ALMOND PORK TENDERLOIN WITH DRIED CRANBERRY-APPLE CONSERVE

Steps:

• Conserve:.
• Combine the first 5 ingredients, cover and let stand 30 minutes.
• Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture frequently. Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat, and cool to room temperature.
• Meat:.
• Preheat oven to 425°F.
• Trim fat from pork. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest part of pork. Bake at 425F for 30 minutes or until thermometer registers 160 (slightly pink).
• Cover with foil, let stand 10 minutes.
• Cut into 1/4 inch slices.
• Serve pork with Conserve.

WILD RICE-AND-ALMOND-STUFFED PORK CHOPS

Steps:

• 1. Prepare Wild Rice and Almond Stuffing.2. Cut a deep pocket in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing mixture into each pocket. Secure openings with toothpicks. Mix apricot preserves, wine and cinnamon.3. Cover and grill pork 4 to 5 inches from medium-low coals 40 to 45 minutes, brushing occasionally with apricot mixture and turning 2 or three times, until pork is no longer pink when cut near bone on the unstuffed sides of chops. Remove toothpicks.Cook celery and onion in margarine in 8-inch skillet over medium heat, stirring frequently, until celery is crisp-tender. Stir in remaining ingredients.1 SERVING: Calories 440 (Calories from Fat 0) Fat 20g (Saturated 0g) Cholesterol 115mg Sodium 380mg Carbohydrates 29g (Dietary Fiber 0g) Protein 36g.