Cashew-Breaded Pork Loin Chops with Spiced Peach Chutney

Cashew-Breaded Pork Loin Chops with Spiced Peach Chutney

Spicy chutney adds zest to this hearty dinner made with pork, chew and bread crumbs.

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

4

servings

Chutney
1
tablespoon vegetable oil
1
small onion, chopped (1/3 cup)
1
tablespoon grated gingerroot
1
clove garlic, finely chopped
1
jalapeño chile, seeded and finely chopped
1/2
bag (16-oz size) frozen sliced peaches (1 cup)
1/2
cup fresh or frozen cranberries
1/2
cup packed light brown sugar
2
tablespoons cider vinegar
1/2
teaspoon curry powder
1/4
teaspoon salt
Pork
1/2
cup panko (Japanese bread crumbs)
1/2
cup finely chopped cashews
1
egg
1
egg white
1/2
cup all-purpose flour
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1/4
cup vegetable oil
4
boneless pork loin chops, 1/2 inch thick (1 lb)
  1. In 3-quart saucepan, heat 1 tablespoon oil over medium heat until shimmering and hot. Add onion and cook 3 minutes, stirring occasionally, until soft. Stir in gingerroot, garlic and chile and cook about 1 minute, stirring constantly.
  2. Stir in peaches, cranberries, brown sugar, vinegar, curry powder and 1/4 teaspoon salt. Cook uncovered 20 minutes, stirring occasionally, until peaches begin to fall apart and cranberries soften and burst. Remove from heat and keep warm. (Chutney can be covered and refrigerated up to 1 week.)
  3. In shallow bowl, mix bread crumbs and cashews. In another shallow bowl, beat egg and egg white with wire whisk. In pie plate or shallow bowl, mix flour, 1/2 teaspoon salt and the pepper. Place wire rack on cookie sheet.
  4. First, lightly coat 1 pork chop with seasoned flour; shake off excess. Next, place in egg mixture; allow excess to drip off. Finally, place pork in bread crumb mixture and coat well. Place on wire rack while you coat remaining pork.
  5. In 12-inch skillet, heat 1/4 cup oil over medium heat until shimmering and hot. Place pork in skillet and cook 3 minutes or until golden and crisp on one side. Flip and cook other side, about 3 minutes longer or until slightly pink in center.
  6. Serve pork with warm chutney.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: The Right Pan for the Job Not all cooking equipment is created equal. When sautéing the pork chops for this recipe it is essential that your pan heats up evenly to efficiently conduct the range top’s heat to the pork. Copper and aluminum—the best heat conductors—make poor pans as they react easily with food. Instead, use a pan made with stainless steel (a nonreactive metal) coating a copper or aluminum core. This makes a heavy pan that heats slowly, but maintains even heat on the pan bottom.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 700
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 640mg;
  • Total Carbohydrate 73g
    • (Dietary Fiber 4g,
    • Sugars 44g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.