ALMOND-CRUSTED PORK CHOPS WITH APPLES

Almond-Crusted Pork Chops with Apples image

Provided by Geoffrey Zakarian

Time 55m

Yield 4 servings

Number Of Ingredients 16

3/4 cup whole almonds, toasted
3/4 cup panko breadcrumbs
1 teaspoon finely grated orange zest (reserve the orange)
4 boneless pork chops (each about 8 ounces and 3/4-inch thick)
Kosher salt and freshly ground black pepper
5 tablespoons Dijon mustard
2 large whole eggs
Extra-virgin olive oil, enough for a shallow frying pan
2 tablespoons (1/4 stick) unsalted butter
2 large shallots, minced
2 Golden Delicious apples, peeled, sliced 1/4-inch thick, then diced
1 teaspoon (1 sprig) chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 teaspoon (packed) light brown sugar
Juice of 1 orange (about 1/3 cup)
1/2 cup chicken stock

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.