Almond-Topped Pork Chops

Name: Almond-Topped Pork Chops with Sugar Snap Peas and Wild Rice
Total time: 40 min
Yield: 2
Cuisine: Canadian
Ingredients: 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; 0.17 cup Panko Breadcrumbs; 7 g Sage; 2 tbsp All-Purpose Flour; 1 unit(s) Egg; 1 unit(s) Red Onion; 1 unit(s) Vegetable Broth Concentrate; 2 tbsp Unsalted Butter*; 3 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sugar Snap Peas and Wild Rice

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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

•Amandelnoten

•Hvede

•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

0.17 cup

Panko Breadcrumbs

7 g

Sage

2 tbsp

All-Purpose Flour

1 unit(s)

Egg

1 unit(s)

Red Onion

1 unit(s)

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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

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.

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.

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.

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.**

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.