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Nut Encrusted Pork Chops with Raspberry Wine Reduction

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Servings: Serves 4

Cook Time: 15 minutes

Prep Time: 45 minutes

Ingredients

Nut Encrusted Pork Chops with Raspberry Wine Reduction
1/3 cup Low sodium chicken or vegetable broth
1/2 cup Hannaford Inspirations Two Raspberry fruit spread
1/4 teaspoon Garlic powder
1 tablespoon Balsamic vinegar
1 teaspoon Soy sauce
1 tablespoon Hannaford Inspirations Maine Maple Mustard
1/8 teaspoon Sea Salt
1/3 cup Cabernet Sauvignon wine, 5 oz serving
2 tablespoon Maple syrup
1/4 cup Whole milk, 3.25%
3 tablespoon White all purpose flour
2 each Large eggs, beaten
1/3 cup Panko bread crumbs
1/3 cup Italian seasoned bread crumbs
1/3 cup Corn muffin mix
1/3 cup Walnuts, finely chopped
4 each Hannaford Inspirations Boneless Center Cut Pork Chops
3 tablespoon Vegetable oil
1 tablespoon Hannaford Inspirations Garlic Dipping Oil

Directions

1. In a small saucepan on low heat, combine broth, Two Raspberry Fruit Spread, garlic powder, vinegar, soy sauce, Maine Maple Mustard, and salt. Continue to stir until sauce begins to bubble and fruit spread is smooth. Add wine and maple syrup. Simmer until sauce reduces and thickens slightly, about 12 to 14 minutes. Remove from heat. Set aside while you prepare pork chops.
2. Preheat oven to 400 degrees F.
3. In three separate shallow bowls, place milk, flour, and beaten eggs. In another medium bowl, combine panko crumbs, Italian bread crumbs, corn muffin mix, walnuts, and garlic powder and mix well to combine.
4. Dip each pork chop, coating both sides, in milk, then flour, then beaten eggs. Then coat with nut mixture on both sides.
5. In a large skillet, over medium heat, combine and heat vegetable oil and Garlic Dipping Oil. Add pork chops and cook both sides until golden brown, about 3 to 5 minutes per side. Remove from heat.
6. In a stoneware or nonstick casserole dish with a lid, pour 1/3 of sauce. Place pork chops in dish and pour 1/3 of sauce on pork chops. Cover and bake at 400 degrees F for 10 minutes. Remove cover from casserole dish and bake for an additional 5 minutes. Remove from oven, and let rest under a tent of tin foil for 5 minutes. Divide chops onto plates and serve with remaining sauce on the side.
Source: Hannaford fresh Magazine, March - April 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 521 kcal (26%)
Calories from Fat 387 kcal (0%)
Total Fat 43 g (66%)
Saturated Fat 21 g (105%)
Cholesterol 174 mg (58%)
Sodium 507 mg (21%)
Total Carbohydrates 38 g (12%)
Dietary Fiber 9 g (36%)
Protein 41 g (68%)
Vitamins
Vitamin A 175 IU (3%)
Vitamin C 6 mg (10%)
Minerals
Calcium 119 mg (2%)
Iron 17 mg (28%)

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