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Receta Peanut-Crusted Pork Chops With Warm Cranberry Sauce
by Robyn Savoie

Peanut-Crusted Pork Chops With Warm Cranberry Sauce

Interesting combination of peanuts and cranberry that is sure to surprise you. If you have a recipe for homemade cranberry sauce, go ahead and use it in place of the canned.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 Large Egg, Beaten
  • 1 Cup Dry-Roasted Peanuts, Minced
  • 4 Each Boneless Pork Loin Chops (About 1 Lb.)
  • 2 Tbsp. Butter
  • 16 Oz. Can Whole Cranberry Sauce
  • 2 Tbsp. Dijon Mustard

Direcciones

  1. Heat oven to 375°F. Place beaten egg and peanuts in separate small shallow bowls.
  2. Dip pork in egg; press each side of pork into peanuts. Melt butter in large non-stick skillet over medium-high heat. Add pork to skillet; cook 4 minutes or until golden brown, turning once.
  3. Place pork on rimmed baking sheet; bake 10 minutes or until internal temperature reaches 150°F.
  4. Meanwhile, place cranberry sauce and Dijon mustard in medium saucepan over medium heat; cook 1 to 2 minutes or until warm. Serve pork with cranberry sauce.