Hazelnut-Crusted Pork Cutlet

Brushing the pork cutlets with the apricot preserves and Dijon mustard mixture lends a fruity flavor plus keeps the nuts in place. The wild and brown rice pilaf is a satisfying accompaniment to the crispy pork.

Hazelnut-Crusted Pork Cutlet
Servings: 4 Prep 20 mins Bake 400°F 15 mins Cook 45 mins

Ingredients

Pilaf:
  • 2 cups chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup brown rice
  • 1/2 cup wild rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1 small red pepper, finely chopped
Pork:
  • 2 tablespoons apricot preserves
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 thin-cut boneless pork chops (about 4 ounces each)
  • 3/4 cup finely chopped hazelnuts

Make It

Pilaf:

1. In a medium-size saucepan, combine chicken broth, 1/2 cup water and onion. Bring to a simmer. Stir in both kinds of rice, the salt and Italian seasoning. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 minutes or until rice is tender.

Pork:

2. While rice is cooking, prepare pork. Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a small bowl, mix together preserves, mustard, Italian seasoning, salt and pepper until smooth. Set aside 2 tablespoons of the mixture for the Pilaf.

3. Pound pork chops to an even thickness of about 1/2 inch. Lightly brush both sides with remaining apricot-mustard mixture, then coat in chopped hazelnuts. Place in prepared baking pan.

4. Bake at 400 degrees F for 10 minutes, turn and bake for an additional 5 minutes. Place under broiler for 1 to 2 minutes if desired to lightly brown nuts.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 513, Fat, total (g): 22, chol. (mg): 71, sat. fat (g): 4, carb. (g): 48, fiber (g): 6, pro. (g): 33, sodium (mg): 1030, Percent Daily Values are based on a 2,000 calorie diet.