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Almond-Crusted Pork Chops with Quick Cabbage & Pears

Presented by:
Blue Diamond
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Tender, juicy and flavorful with crunchy almonds, pears and cabbage.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
35 min
Recipe Ready Time
Ready In
45 min
Recipe Servings


2/3 cup Blue Diamond Almonds, chopped

1 teaspoon fresh thyme leaves

1/2 teaspoon each salt and pepper

4 boneless pork chops (about 1 1/2 pounds total)

3 tablespoons almond or canola oil

2 Anjou pears, cored and sliced

2 cups shredded red cabbage or radicchio

1/4 cup chicken broth, wine white or water


Preheat oven to 350°F. 

Combine almonds with thyme, salt and pepper in a shallow pan or bowl.  Roll each pork chop in crumb mixture, coating all over. 

Heat oil in a large skillet, and add pork chops; fry on medium heat 5 minutes without touching. Turn, using tongs instead of a spatula to avoiding splattering oil.  Cook for 5 more minutes, or until golden brown. 

Transfer to a lined baking sheet and place in oven to finish cooking, 10 to 20 minutes depending on thickness juices should run clear and no pink should remain.

Scrape brown bits from skillet and discard.  Add pear slices and brown on medium heat.  Lower heat to medium low and add cabbage and broth, wine or water.  Cover and cook until cabbage wilts and pork chops are done.  Serve pork chops on top of cabbage and pears.


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