Hazelnut-Crusted Pork Cutlet

Hazelnut-Crusted Pork Cutlet

Makes 4
Prep 20 m
Bake 15 m
Cook 45 m

Ingredients

Pilaf:

Pork:

Directions

Pilaf:

  1. 1 of 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. 1 of 3 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.
  2. 2 of 3 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.
  3. 3 of 3 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: 48 g carb., 22 g Fat, total, 513 kcal cal., 33 g pro., 6 g fiber, 4 g sat. fat, 1030 mg sodium, 71 mg chol.
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Printed from FamilyCircle.com 11/22/2018