- 1/3 cup sliced almonds
- 1 tablespoon olive oil
- 4 boneless pork loin chops (about 5 ounces each)
- Salt and freshly ground black pepper
- 2 pears, peeled, cored and thinly sliced
- 1/2 cup thinly sliced red onion
- 1 teaspoon dried thyme
- 1 cup reduced-sodium chicken broth
- 3 tablespoons honey
- 2 teaspoons cider vinegar
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
How to Make It
Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and black pepper and add to hot pan. Sear 2 to 3 minutes per side, until golden brown. Using tongs remove pork from pan and set aside. To the same pan over medium-high heat, add pears and onion. Sauté 3 minutes, until soft. Add the thyme and stir to coat. Cook 1 minute, until thyme is fragrant. Add the chicken broth, honey and vinegar and bring to a simmer. Return the pork chops to the pan and cook 3 to 5 minutes, until pork chops are tender and cook through. Transfer pork chops to a serving platter and pour over sauce with onions and pears. Top with feta cheese, parsley and toasted almonds.
Nutrition information per serving for 4 servings:
Calories 409 kcals, Cholesterol 84 mg, Total fat 0 g, Fiber 0 g, Saturated 5 g, Calcium 97 mg, Monounsaturated 2 g, Magnesium 66 mg, Polyunsaturated 0 g, Sodium 617 mg, Carb 31 g, Potassium 991 mg, Protein 39 g, Vitamin E 6 mg
To toast whole, slivered, chopped or sliced almonds: Place in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant (2-5 minutes depending on the form of almonds you are toasting). If the almonds are blanched, let them turn golden brown; if they have skins, let their skins just begin to crackle.