Almond-Topped Pork Chops
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Almond-Topped Pork Chops

Almond-Topped Pork Chops

with Sugar Snap Peas and Wild Rice

Buttery almonds mixed with crunchy panko breadcrumbs become the perfect topping for juicy, bone-in pork chops! Garlicky, herby wild rice makes for a tasty bed for these stunners.

Tags:
New
Allergens:
Tree nuts
Almonds
Wheat
Gluten
Egg
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Pork Chops, bone-in

½ cup

Wild Rice Medley

2 unit(s)

Garlic, cloves

227 g

Sugar Snap Peas

28 g

Almonds, sliced

(Contains Tree nuts, Almonds May contain Tree nuts)

0.17 cup

Panko Breadcrumbs

(Contains Wheat May contain Wheat, Gluten)

7 g

Sage

2 tbsp

All-Purpose Flour

(Contains Wheat, Gluten May contain Soy, Sesame, Milk, Wheat, Tree nuts, Egg, Peanuts, Crustaceans, Sulphites, Fish)

1 unit(s)

Egg

(Contains Egg)

1 unit(s)

Red Onion

1 unit(s)

Vegetable Broth Concentrate

(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1120 kcal
Fat64 g
Saturated Fat16 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber6 g
Protein57 g
Cholesterol245 mg
Sodium690 mg
Trans Fat1 g
Potassium1250 mg
Calcium250 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Aluminum Foil

Cooking Steps

Start rice
1
  • Peel, then mince or grate garlic. 
  • Stir together garlic, wild rice medley, broth concentrate, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
  • Bring to a boil over high heat. Once boiling, reduce heat to medium-low.
  • Cover and cook, until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Prep
2
  • Thinly slice sage leaves. 
  • Peel, then thinly slice red onion. 
  • Roughly chop almonds. 
  • Stir together almonds, sage and half the panko (use all 4 ppl) in a shallow dish. Set aside. 
Coat pork
3
  • Whisk together egg and 2 tbsp (4 tbsp) water in another shallow dish. 
  • Pat pork dry with paper towels. Season with salt and pepper. Sprinkle flour over both sides of pork. 
  • Working with one pork chop at a time, dip into egg mixture, then press firmly into the panko mixture to adhere coating to both sides. 
Sear pork chops
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 2 tbsp oil, then pork chops. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch).
  • Pan-fry on one side until golden-brown, 2-3 min. Flip each piece and add another 1 tbsp oil.
  • Pan-fry until golden-brown, 2-3 min.
  • Transfer pork chops to a foil-lined baking sheet.
  • Bake in the middle of the oven until pork is cooked through, 12-14 min.**
Cook veggies
5
  • Carefully wipe pan clean. 
  • Heat the same pan (from step 4) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then sugar snap peas and onions. Cook, stirring often, until tender-crisp, 3-4 min.
Finish and serve
6
  • Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, then season with salt.
  • Divide rice, pork chops and veggies between plates.  
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