Almonds create a crunchy breading, and a hint of thyme complements the meat and the sauce.

Pork Cutlets with Almond-Thyme “Crumbs” and Cherry Sauce

Pork Cutlets:

4 boneless, thin-cut pork loin chops

Salt and pepper

1/2 cup whole natural almonds, ground, plus 4 whole almonds to garnish

2 tablespoons all-purpose flour

2 teaspoons fresh thyme leaves

3 tablespoons olive oil or other vegetable oil

 

Savory Cherry Sauce:

1 tablespoon butter

2 tablespoons minced shallots

1 1/4 cups canned sweet cherries, drained

1/2 cup Pinot Noir

1/2 cup chicken stock or low sodium broth

1/2 teaspoon fresh thyme leaves

1 teaspoon cornstarch dissolved in 1 teaspoon water

1. For Pork Cutlets: Season pork chops with salt and pepper. Combine ground almonds, flour and thyme in a shallow bowl.
2. Dredge each chop in almond mixture.Heat oil in a large skillet; add chops and fry until golden brown, 2 to 4 minutes each side.
3. Remove chops from pan and place each one on a plate; garnish each one with a whole almond, and serve with cherry sauce on the side.
4. For Savory Cherry Sauce: Melt butter in a medium saucepan. Add shallots and cook until golden brown, about 5 minutes. Stir in cherries, wine and broth. Simmer 15 minutes over medium heat. Let cool slightly, then puree in a blender or food processor. Return to pan and add thyme and cornstarch. Whisk constantly over medium-low heat for 10 to 15 minutes or until thickened and reduced to about 3/4 cup.

Makes 6 servings.

Recipe provided courtesy of www.nationalcherries.com and www.AlmondsAreIn.com, through ECES, Inc., Electronic Color Editorial Services.