Sriracha Almond and Cashew Crusted Pork Chops

Sweet Pea Living | Sriracha Almond and Cashew Crusted Pork Chops

If your family is anything like mine, you know that Sriracha is the ultimate condiment. That’s why I was so excited to find Sriracha almonds at my local grocery store. I couldn’t pass up the opportunity to recreate this recipe from Recipe Runner! These pork chops turned out perfectly on a bed of lettuce with a simple spicy mustard sauce drizzled on top. My husband and I absolutely loved these and I know you will too!

Sweet Pea Living | Sriracha Almond and Cashew Crusted Pork Chops

To begin, set up a clean prep-station to coat your pork chops. I like to have the salt and pepper, egg whites, and ground almond and cashew mixture each in their own large bowl. As you coat the pork chops, use your left hand for the egg wash and your right hand for the crushed nuts. This will help prevent clumping on the outside of your pork chops and ensure that they have a clean finish!

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Another reason why I am super excited about this recipe is because it was the first time that I cooked using avocado oil instead of EVOO. Refined avocado oil has a higher smoke point, making it ideal for cooking at high heat. These pork chops were seared perfectly using the avocado oil. I could not be happier with how they turned out!

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Does it get any better than this? I honestly doubt it. Now get out there and make some of these for yourself! When you do, I’d love to see your version of this recipe. Tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share. Thank you!

Sriracha Almond and Cashew Crusted Pork Chops


AuthorSweet Pea LivingDifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

INGREDIENTS
 2 tbsp avocado oil
 6 pork chops, boneless with fat removed
 salt and pepper, to taste
 2 egg whites, whisked
 1 cup Sriracha almonds, ground finely
 1 cup cashews, ground finely
SAUCE
 1 clove garlic, minced
 1 tsp salt
 1 tsp freshly ground black pepper
 1 cup Dijon mustard
 3 tbsp extra virgin olive oil (EVOO)
 2 tbsp Sriracha

INSTRUCTIONS
1

Heat a large skillet with avocado oil over medium high heat.

2

In two shallow bowls, have the following prepared: whisked egg whites AND almond and cashew grounds, combined.

3

Season both sides of the pork chops with salt and pepper. Fully coat each pork chop in egg whites, then coat in nut mixture.

4

Place the pork chops in the hot skillet and cook them for 4-5 minutes per side (depending on the thickness over medium high heat.

5

While the pork chops are cooking, whisk together all of the sauce ingredients in a small bowl.

6

Let the pork chops rest for 5 minutes before serving. Serve over lettuce and top with the sauce. Enjoy!

Ingredients

INGREDIENTS
 2 tbsp avocado oil
 6 pork chops, boneless with fat removed
 salt and pepper, to taste
 2 egg whites, whisked
 1 cup Sriracha almonds, ground finely
 1 cup cashews, ground finely
SAUCE
 1 clove garlic, minced
 1 tsp salt
 1 tsp freshly ground black pepper
 1 cup Dijon mustard
 3 tbsp extra virgin olive oil (EVOO)
 2 tbsp Sriracha

Directions

INSTRUCTIONS
1

Heat a large skillet with avocado oil over medium high heat.

2

In two shallow bowls, have the following prepared: whisked egg whites AND almond and cashew grounds, combined.

3

Season both sides of the pork chops with salt and pepper. Fully coat each pork chop in egg whites, then coat in nut mixture.

4

Place the pork chops in the hot skillet and cook them for 4-5 minutes per side (depending on the thickness over medium high heat.

5

While the pork chops are cooking, whisk together all of the sauce ingredients in a small bowl.

6

Let the pork chops rest for 5 minutes before serving. Serve over lettuce and top with the sauce. Enjoy!

Sriracha Almond and Cashew Crusted Pork Chops

Sriracha Almond and Cashew Crusted Pork Chops

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