Pork Chops with Almond and Paprika Vinaigrette
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I’m on a roll with healthy and easy weeknight dinners. I made it my New Year’s resolution and I’ve been doing well with it. Some days I wish I could eat a giant slice of pizza and follow it up with a basket of breadsticks but most days I’m satisfied with what I’ve been eating for dinner.
I think one of the most important things to remember when eating healthy is to add a lot of flavor. I’ve been noticing that I’ve been reaching way back in my spice cabinet for spices and herbs I haven’t used it a while. I’m pulling together flavors that I wouldn’t have thought paired well but they do. It’s been fun experimenting with all the different flavors.
This recipe is Pork Chops with an Almond and Paprika Vinaigrette. At first I was a bit confused by the title because why would I want a dressing on top of my entree? After reading the recipe and making a few adjustments I realized it’s more of a sauce then a vinaigrette.
The pork chops are cooked in a skillet and then removed to a plate while the vinaigrette is made. It’s a simple sauce made with chopped almonds, paprika, mustard, and lemon. It packs a lot of flavor and adds a bit of texture to the dish as well.
We enjoyed these pork chops along with a flavorful cauliflower dish and I didn’t miss the fat or the calories! These pork chops are so bright and flavorful that I was happy to eat a second one.
Pork Chops with Almond and Paprika Vinaigrette
Ingredients
- 1 lb. thin cut boneless pork chops about 6
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon olive oil
- 1/4 c. chicken broth
- 3 garlic cloves minced
- 2 Tablespoons almonds finely chopped
- 1 Tablespoon water
- 1 Tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon Dijon mustard
- 2 Tablespoons chopped parsley
Instructions
- Sprinkle the pork chops with the salt and pepper.
- 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.
- Reduce the pan heat to medium and add the chicken broth. Scrape the brown bits from the bottom of the pan.
- Add in the garlic and saute for 1 minute.
- Add the almonds, water, lemon juice, smoked paprika, and Dijon mustard. Cook for 2-3 minutes.
- Add the pork chops back to the pan along with any accumulated juices and turn to coat with the almond sauce.
- Place the pork chops on a plate and sprinkle with chopped parsley.
Notes
