Almond Topped Pork Chops
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Almond Topped Pork Chops

with Sugar Snap Peas and Wild Rice

Buttery Almonds and crunchy panko mixed gogether become the perfect topping for juicy bone-in pork chops! Garlicky and herby wildr rice makes the perfect bead for this pork chop dinner!


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


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

(Contains Almonds)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

7 g


2 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)


(Contains Egg)

1 unit(s)

Red Onion

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1150 kcal
Fat64 g
Saturated Fat16 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber7 g
Protein57 g
Cholesterol245 mg
Sodium700 mg
Trans Fat1 g
Potassium1300 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.


  • 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 panko together in a shallow bowl. Set aside. 
  • Whisk together egg and 2 tbsp (4 tbsp) water in a another shallow bowl. 
  • Pat pork dry with paper towels. Sprinkle flour over both sides of pork. 
  • Working with one pork chop at a time, press both sides into egg mixture then into the panko mixture. Pressing firmly 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. 
  • Re-heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then snap peas and onions. Cook, stirring often, until tender-crisp, 3-4 min.
  • Fluff the rice with a fork. Stir in 1 tbsp (2 tbsp) butter, then season with salt.
  • Divide rice, pork chops and veggies between plates.  
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