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Almond-Crusted Pork with Quick Cabbage & Pears

Almond-Crusted Pork with Quick Cabbage & Pears


  • 1 (2-ounce) bag ground almonds or 2/3 cup chopped whole natural almonds
  • 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.

Nutritional Analysis

Per serving for 4 servings:

Calories 396
Fat 26g
Saturated 5.1g
Monounsaturated 15.3g
Polyunsaturated 4.3g
Carb 18g
Protein 24g
Cholesterol 54mg
Fiber 4g
Calcium 80mg
Magnesium 72mg
Sodium 1441mg
Potassium 617mg
Vitamin E 7.4mg*
Gluten-free recipe? yes
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California