1 Egg
2 Tbsp Peach Preserves
1/2 Cup Bisquick Mix
1/2 Cup Coarsely Chopped Sliced Almonds
1 Tbsp Cornmeal
1/2 Teaspoon Salt
6 Pork Boneless Loin Chops, 1/2 inch thick (1-1/2 lbs)
1 Tbsp Veg Oil
Chopped Fresh Parsely (if desired)
What to do:
* Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
* Heat oil in non-stick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately.
* Serves 6
Provided by Tamra Gillen
