Walnuts and apples are not just for dessert anymore. Combined them with pork chops for a great fall meal.
- 1/3 cup chopped walnuts
- 1/3 cup flour
- 1/3 cup Panko breading (Japanese Style bread crumbs)
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons ground coriander, divided
- 1 egg, lightly beaten
- 4 ? 4 ounce boneless pork loin chops
- 1 tablespoon canola oil
- 1 large sweet onions, thinly sliced
- 1/4 teaspoon ground cumin
- 2 teaspoons cornstarch
- 1 cup apple juice
- 2 medium apples, peeled, cored, and chopped
- 1/2 cup orange flavored or plain dried cranberries
- 1/2 cup fat-free chicken broth
- salt and pepper to taste
Preheat oven to 400 degrees. Grease a 7 x 11 inch baking pan. In a shallow bowl, combine walnuts, flour, breadcrumbs, salt, white pepper, and 1/2-teaspoon coriander. Place egg in a shallow dish and beat with 1-tablespoon water. Dip each pork chop in egg and then place in bowl with flour mixture. Coat meat on each side and set aside on a plate. Repeat with each chop. Heat oil in a large skillet. Add pork chops and cook over medium-hot heat until golden brown on each side. Place on baking pan. Set aside. When ready to serve, finish cooking in the oven for 5 - 10 minutes or until cooked through.
While pork is in the oven, add onions to the skillet and cook over medium heat until brown. In a cup, combine 1-teaspoon coriander, cumin, cornstarch, and apple juice. Stir to mix. Add juice mixture to the pan and bring to a boil. Add apples, and cranberries to the skillet and boil gently for 10 - 15 minutes or until apples are tender. Add chicken broth to thin to desired consistency. Heat through. Add salt and pepper to taste. Remove pork chops from oven and top with onion and apple cranberry sauce.
Serves 4 Nutritional Information per serving:
Fat, gm. 18
Protein, gm. 22
Carbs, gm. 48