Almond Crusted Pork Chops with Honey Dijon Glaze

Who loves spending a fortune at the grocery store? Not me!

I do my best to base my meals around what is in the weekly ad, and to stock up if it's an amazing sale and something we eat often.

 

Pork has been on sale a lot recently and a few times it was so cheap, I could not help myself... I stocked the freezer!

 

So, what does one do with all these pork chops?!?!?

 

I had a recipe that we loved, but it was not that healthy: it involved pretzels and mayo and frying them... Although tasty, that recipe should be saved for a treat day but not for everyday.  Certainly not for a freezer full of pork chops. Lol!

 

I decided to give that same recipe a different twist to make it healthier, but still taste AWESOME!  I couldn't be happier about the results! This recipe has earned a place on our weekly menu!

 

 

It's been a while since it's happened, but my husband and I actually bickered over who would get the leftovers! LOL! That's how good it was and it was just as good the next day! Next time I will double the recipe. ;)

 

Would you believe me if I told you that this recipe is not only tasty, but that it only takes 30 minutes to prepare from the moment you walk in the kitchen, til the moment you sit down to eat!

 

This dressing used as a glaze on the pork chops, is like icing on the cake! The pork chops are delicious on their own, but add this and it takes it to a whole new level!

 

 

Ingredients:

 

4 boneless pork chops (1/2 inch thick)

3/4 cup sliced or slivered almonds

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp salt

2 egg whites

1 TBSP olive oil

Preparation:

1.  Chop almonds and place in a shallow dish (If making a double batch I recommend using a pie plate). Stir in salt, pepper, and garlic powder. Beat egg white in a small bowl.  

2.  Heat oil in large skillet over medium heat.

3.  Dip pork chops in egg whites and then dredge in the almond mixture.  Add pork chops to the skillet. 

4. Cook 5-6 minutes on each side (I did 5 minutes on each side).

5. While the pork chops are cooking, whip up some homemade honey Dijon dressing.  I used the recipe from the Fixate cookbook, but any homemade honey Dijon dressing will do. (Comment or email me if you would like to order the Fixate cookbook)

6. Remove pork chops from pan and serve with a side of sautéed zucchini topped with fresh grated parmesan and top pork chops with a drizzle of the Honey Dijon glaze. 

Enjoy!

***If you try this recipe I would love to hear what you think! Please feel free to share and comment below! :)***