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 love all of the flavors in these Pork Chops with Almond and Paprika Vinaigrette

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.

Pork Chops with Almond and Paprika Vinaigrette

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.

Pork Chops with Almond and Paprika 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.

I love all of the flavors in these Pork Chops with Almond and Paprika Vinaigrette

Pork Chops with Almond and Paprika Vinaigrette

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A bright and flavorful pork chop dish topped with an 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

  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.

Notes

Recipe slightly adapted from Cooking Light


You're going to love all the delicious flavors in these Pork Chops with Almond and Paprika Vinaigrette

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