Pork Chops with Almond and Paprika Vinaigrette
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A bright and flavorful pork chop dish topped with an almond and paprika vinaigrette.
  • 1 lb. thin cut boneless pork chops (about 6)
  • 1 t. salt
  • 1 t. black pepper
  • 1 T. olive oil
  • ¼ c. chicken broth
  • 3 garlic cloves, minced
  • 2 T. almonds, finely chopped
  • 1 T. water
  • 1 T. lemon juice
  • 1 t. smoked paprika
  • ½ t. Dijon mustard
  • 2 T. chopped parsley
  1. Sprinkle the pork chops with the salt and pepper.
  2. Heat a large skillet over medium high heat. Add the olive oil. Place the pork chops in the skillet and cook for 4 minutes per side or until cooked through. Remove from the pan and place on a plate.
  3. Reduce the pan heat to medium and add the chicken broth. Scrape the brown bits from the bottom of the pan.
  4. Add in the garlic and saute for 1 minute.
  5. Add the almonds, water, lemon juice, smoked paprika, and Dijon mustard. Cook for 2-3 minutes.
  6. Add the pork chops back to the pan along with any accumulated juices and turn to coat with the almond sauce.
  7. Place the pork chops on a plate and sprinkle with chopped parsley.
Recipe slightly adapted from Cooking Light
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/pork-chops-with-almond-and-paprika-vinaigrette/