Wednesday, October 7, 2009


The only problem I had with this meal is that I wanted to keep eating. it was soooo yummy! I will have to say it is one of my faves at the moment. I seemed to have more sauce then she did but i am pretty sure my porkchops were smaller. I bought the small ones that come in a package of 5 or 6 at crest so i didnt have to pound them or cut them up except to cut off any fat. I served this up with some cauliflower and lowfat cheese sauce and a baked potatoe for Mr. Darren. If your going to try a recipe i list I would DEFINITELY try this one. I'll be posting more reviews later in the week. I hope someone gets some good use from them. Happy Cooking!


2 thick boneless pork chops

Penzey's Pork Chop Seasoning (optional - If you don't want to buy this, season the pork chops with a tiny bit of garlic powder)
1/4 cup almond meal
1-2 T olive oil (will depend on your pan)
1/2 cup chicken stock
3 T cream or half and half or milk
1 T Dijon mustard (or less)

Trim all fat from pork chops, then put between saran wrap and pound until 1/4 inch thick. For best results, pound the pork chops on both sides with spiky side of meat mallet, then cut each flattened pork chop in half for more manageable sized pieces for frying. Season pork chops on both sides with a tiny bit of salt, pepper, and Penzey's pork chops seasoning. Put almond meal on a plate and press pork chop into it, sprinkling almond meal over both sides of pork chop and pressing on until you have an even coating on each chop. Heat olive oil in pan big enough to hold all pork chops, then add pork chops and saute over medium heat until well browned and cooked through, about 8 minutes. Turn them a couple of times and be sure not to have the heat too high or the almond meal will burn. Quite a bit of the coating will fall off, but don't worry about it. There will still be enough left on to give a good brown color to the pork chops. The part that falls off gives a delicious nutty flavor to the sauce.

Remove pork chops to plate and cover to keep warm if you want. Turn up heat in pan and add chicken stock, scraping pan until all the browned bits of almond meal are loosened. Cook about 2 minutes over high heat, then lower heat to medium low and wisk in mustard, then cream. Cook sauce at a low simmer 1-2 minutes more. Pour over pork chops, garnish with parsley if desired, and serve.


Jenn said...

I'm so glad to know you're a fan of Penzey's. Penzey's is the only way I roll!!!
= )

Anonymous said...

That looks absolutely delicious. I'm going to have to try this one! I love pork chops, but I just never know what to do with them. This sauce sounds right up my alley:)

Mommy of Three said...

the sauce was my favorite part. its funny i dont like spicy food or mustard but i LOVE dijon mustard cooked in food. I make a another yummy dijon mustard chicken dish but it is fattening so it will be a long time before i eat again. lol

Chan said...

That looks so yummy! I am going to have to try that! I have not had pork in forever it sounds so good!