With Creamy Apple/Lemon Sauce
Thick pork chops are needed here so they don’t dry out. You could also brine them first. This recipe is for 2.
Ingredients:
- 1/4 Cup panko bread crumbs
- 1/4 cup ground raw almonds
- 1/4 Teaspoon of salt
- 1/4 Cup all purpose flour
- 1 Egg beaten with a tablespoon of water, or 1/4 cup egg beaters
- 2 1 Inch thick boneless pork loin chops
- 2 Tablespoons oil for frying
- 1/2 Cup apple juice
- 1 Ounce lemon juice (about the juice of 1/2 lemon)
- 2 ounces cream cheese at room temperature
- Minced chives or green onions for garnish
Directions: Preheat oven to 350° F
In a shallow bowl, mix the panko, ground almonds and salt. Dredge the chops in flour then egg, then press in the crumb mixture. In a black iron skillet, brown the coating on the chops just until the batter is golden. No more than 2 minutes per side. When brown, place the pan in a 350° oven for about 20 minutes. It’s best to use a meat thermometer and cook until center of pork is 145° F.
When done, remove from oven, cover and keep warm. In the same pan on the stove, warm the apple and lemon juice and melt in the cream cheese. Heat slowly as not to curdle the cheese. When melted, whisk to combine. Serve over the chops and top with chives or green onions to garnish.
