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Cashew-Breaded Pork Loin Chops with Spiced Peach Chutney

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Betty Crocker Kitchens
Updated Apr 22, 2010
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Spicy chutney adds zest to this hearty dinner made with pork, chew and bread crumbs.

Cashew-Breaded Pork Loin Chops with Spiced Peach Chutney

  • Prep Time 60 min
  • Total 60 min
  • Servings 4
  • Ingredients 20
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Ingredients

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)

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Serve pork with warm chutney.

Nutrition

700 Calories
33g Total Fat
27g Protein
73g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
640mg
27%
Potassium
640mg
18%
Total Carbohydrate
73g
24%
Dietary Fiber
4g
14%
Sugars
44g
Protein
27g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
25%
25%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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