Ingredients
- 4 pork chops
- 2/3 cup ground almonds
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp almond or canola oil
- 2 pears, cored and sliced
- 2 cups shredded red cabbage and/or radicchio
- 1/4 cup chicken broth, white wine or water
Comments
You will need a shallow bowl, a heavy skillet, a cookie tray lined or sprayed to prevent sticking, a wooden spatula and tongs, plus a sharp fruit or paring knife.
Preheat oven to 350° F.
Makes 4 servings.
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Step 1 |
Combine almonds, thyme, salt and pepper, in a shallow pan or bowl. Roll each pork chop in the crumb mixture, coating all over. |
Throw away any extra coating. Bacteria from the raw meat could have contaminated it. |
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Step 2 |
Heat oil in a large skillet. When it is hot, add the pork chops. Fry on medium heat for 5 minutes each side before turning. Cook until golden brown on both sides. |
Use tongs, instead of a spatula, to avoid splattering the oil. |
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Step 3 |
Transfer the pork chops to a baking sheet. Bake at 350° F for 10-20 minutes, depending on thickness. The juices will run clear and there should be no pink inside. |
Test for pinkness by cutting into the thickest part of the chop, away from the bone, with a sharp knife. Or use a small meat thermometer. |
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Step 4 |
Scrape the skillet and discard any crumbs. |
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Step 5 |
Place the pear slices in the skillet and heat on medium low, until brown. |
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Step 6 |
Add cabbage and liquid. Cover and cook until the cabbage wilts. |
The veggies and pork chops should finish cooking at about the same time. |
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Step 7 |
Create a bed of cabbage and pears. Arrange the pork chops on top and serve. |