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Hazelnut-Crusted Pork Cutlet

Hazelnut-Crusted Pork Cutlet

Nutrition Facts
  • cal. (kcal) 513
Hazelnut-Crusted Pork Cutlet
  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins at 400°F
  • Cook: 45 mins
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Ingredients

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Pilaf:
  • 2 cups chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup brown rice
  • 1/2 cup wild rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1 small red pepper, finely chopped
Pork:
  • 2 tablespoons apricot preserves
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 thin-cut boneless pork chops (about 4 ounces each)
  • 3/4 cup finely chopped hazelnuts

Directions

Pilaf:
  1. In a medium-size saucepan, combine chicken broth, 1/2 cup water and onion. Bring to a simmer. Stir in both kinds of rice, the salt and Italian seasoning. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 minutes or until rice is tender.
Pork:
  1. While rice is cooking, prepare pork. Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a small bowl, mix together preserves, mustard, Italian seasoning, salt and pepper until smooth. Set aside 2 tablespoons of the mixture for the Pilaf.
  1. Pound pork chops to an even thickness of about 1/2 inch. Lightly brush both sides with remaining apricot-mustard mixture, then coat in chopped hazelnuts. Place in prepared baking pan.
  2. Bake at 400 degrees F for 10 minutes, turn and bake for an additional 5 minutes. Place under broiler for 1 to 2 minutes if desired to lightly brown nuts.

Nutrition Information for Hazelnut-Crusted Pork Cutlet

Servings Per Recipe: 4
PER SERVING: 513 cal., 22 g total fat (4 g sat. fat), 71 mg chol., 1030 mg sodium, 48 g carb. (6 g fiber), 33 g pro.

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