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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Tree nuts, Almonds May contain traces of: Tree nuts)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
7 g
Sage
2 tbsp
All-Purpose Flour
(Contains: Wheat, Gluten May contain traces of: Tree nuts, Wheat, Soy, Sesame, Milk, Egg, Peanuts, Crustaceans, Sulphites, Fish)
1 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Red Onion
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Tree nuts, Wheat, Gluten, Soy, Sesame, Milk, Egg, Crustaceans, Sulphites, Fish, Mustard)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, then season with salt.
- Divide rice, pork chops and veggies between plates.
