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Almond- and Peach-Crusted Pork Chops

Betty Crocker Bisquick II Cookbook shares a recipe! Here's a peach of a recipe that you can get on the table in less than 30 minutes.

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( 32 Ratings)

32 Ratings

5 Stars 56%

4 Stars 31%

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Member Reviews ( 19 )

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Prep Time 10 min
Total Time 28 min
Servings 6

Ingredients

1: egg

2: tablespoons peach preserves

1/2: cup Original Bisquick® mix

1/2: cup coarsely chopped sliced almonds

1: tablespoon cornmeal

1/2: teaspoon salt

6: pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)

1: tablespoon vegetable oil

: Chopped fresh parsley, if desired

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Directions

1 Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
2 Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately.

EXPERT TIPS

Expert Tips

Heat additional peach preserves until melted, and drizzle over the chops.

Apricot preserves can be substituted for the peach preserves.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 145 ),

% Daily Value

Total Fat: 16 g; 16 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 100 mg; 100 %;
Sodium: 250 mg; 250 %;
Total Carbohydrate: 8 g; 8 %
(Dietary Fiber 1 g 1 % ),
Protein: 26 g; 26 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1/2 Starch; 3 1/2 Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 19 Reviews View All

Posted 1/22/2013 5:26:55 PM REPORT ABUSE suefromchippewa said:

Rating:

I'll be keeping this recipe! Pork chops can be pretty boring; this is a welcome, refreshing change. I did substitute pecan pieces for the almonds. I also found the breading browns faster than the meat cooks so I reduced the heat the last half of the cooking time. Some of the crust fell off when I was turning the pieces, but I just patted on a little more of the egg mixture and sprinkled more breading over it and browned it again. Chops were kept moist by the breading.

This reply was: Helpful Inspiring

Posted 12/21/2010 1:26:27 PM REPORT ABUSE tetemary said:

Rating:

This will be a recipe to pass onto family and friends. It will be a regular pork chop favorite recipe for us for years to come! Had a little trouble with my crust falling off when turning and removing from skillet. You do NOT want to get your oil too hot; breading will burn easily. A generously oiled med to med-low skillet with some patience thrown in is the key to a golden crust. Enjoy!!!

This reply was: Helpful Inspiring

Posted 7/26/2010 7:01:14 PM REPORT ABUSE bigbrains2000 said:

Rating:

YUM-O! Will be making again and again. Super yummy...My extra picky kids who literally eat nothing besides crackers and chips LOVED this! i switched pork for chicken breast and we use apricot preserves and put some on top after too. mmm good!

This reply was: Helpful Inspiring