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Recipe Thursday-Premium Reserve Sriracha Almond Crusted Pork Chops with Spicy Honey Mustard Sauce

Posted on October 20th, 2016 | Posted in Main Course, Recipes, Supplier of the Month


This Premium Reserve bone in center cut pork loin was tender and had nice marbling of fat throughout the loin. It was easy to cut into pork chops, coat with coarsely chopped almonds and sriracha, and cook up. The hot mustard dipping sauce was a perfect condiment for this entree. It was a nice balance of hot a sweet and reminded me of the hot french mustard that I experienced on the dining tables in France that they serve with bread.


Whole Bone In Pork Loin


Cut into chops and coated

Sriracha Almond Crusted Pork Chops
8 rib Premium Reserve bone-in pork chops, sliced 1 inch thick with the fat trimmed off (HTF1066, 2/6.5#)
1 cup almonds, ground or crushed into small bits (992531, 2#, Blue Diamond)
1 tablespoon sriracha (992257, 12/28OZ, Huy Fong)
2 egg white (EGG014, 15/1DOZ, Martin’s)
Salt and pepper to taste (991862, 50#)

Spicy Honey Mustard
1 cup dijon mustard (991256, 6/8.8#)
1/4 cup honey (991621, 6/3#)
1 tablespoon sriracha (992257, 12/28OZ, Huy Fong)

Heat oven to 350 degrees. Heat a large skillet over medium high heat and spray with cooking spray. In a shallow dish whisk the egg white lightly to break it up and add sriracha. In another shallow dish pour in the ground up almonds. Season the pork chops with salt and pepper on both sides then dip them in the egg white until they are coated. Add the pork chops one at a time to the ground up almonds and turn them on all sides until they are coated in the almonds. Place the pork chops into the hot skillet and cook them for approximately 4-5 minutes per side depending on their thickness over medium high heat. Place all pork chops on tray and move to oven to finish for the last 4 minutes. While the pork chops are cooking whisk together all of the ingredients for the spicy honey mustard in a small bowl. Let the pork chops rest for 5 minutes before serving with the spicy honey mustard.

Recipe adapted from reciperunner.com

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