Tag Archives: almond crust

Almond Crusted Dijon Pork with Grilled Pear

20 Feb

What’s a girl to do on a statutory holiday when she runs out of breadcrumbs, and all nearby and walk-able stores are closed? Why, use ground almonds instead of course! So very sorry dear breadcrumbs, if I never look back…

  1. Marinate pork chops in the fridge for as long as time permits (these were 7 hours) in a mixture of garlic (2 cloves) olive oil (1 cup) mustard (2 tablespoons) parsley (1 tsp) salt (1 tsp) pepper (however much you like) Worcestershire (2 tablespoons) and soy sauce (1/3 cup). Refrigerate in airtight plastic bag or dish.
  2. Discard marinade and generously rub chops with favourite Dijon mustard (mine is So Natural, Organic Prepared Dijon Mustard. Yum
  3. Separately, finely grind about 1 cup of almonds in food processor and add a few heavy shakes of salt, generous grinds of black pepper and large pinch of dried parsley to mixture
  4. Dredge pork in almond mixture, and press into the meat, ensure it is evenly coated
  5. Fry chops in butter over medium high heat, being careful not to burn the almonds, about 8 minutes on each side until cooked through and golden. Try not to agitate too much, as not to loose the golden crust (losing a bit of the almond crust is fine though, because it will add a nutty taste to the  sauce to follow)
  6. When finished, cover pork with foil, and de-glaze hot pan with white wine to make the sauce (about 1/4 cup?) Add about 1 tablespoon of salted butter, 1/2 cup almond or coconut milk (or regular milk or cream, if you prefer) and 1 tablespoon of mustard to the pan and stir. Add sprinkling of nutritional yeast and dissolve into gravy for extra depth (I’m a huge fan of nutritional yeast- it really adds that full bodied umami to sauces and dressings, a lot like cheese does)
  7. Pour sauce over the pork and top with slices of grilled pear, black pepper and a drizzle of honey.

I was really pleased with the result of this dish!  Cooking with almonds adds a bit more richness, and is a great alternative for those looking for gluten-free options. This recipe could easily be made with chicken, fish or maybe even tofu!

So tasty. So tender. So flavourful.

P.s. Because this recipe is my own creation, the measurements may be slightly off as I tend to loose track while in “the zone”. Apologies!

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