Nut chops
5 servings
45 minutes
Nut-crusted chops are an exquisite dish of European cuisine that combines the tenderness of pork tenderloin with a rich nutty flavor. The origins of this recipe delve deep into gastronomic tradition where meat is complemented by rich sauces. The dish's hallmark is the nut sauce that gives it a velvety texture and piquancy. A blend of walnuts, garlic, onions, tomatoes, and aromatic spices creates a harmony of flavors, while balsamic cream finishes the composition with a refined sweet note. Oven-baked chops retain their juiciness while absorbing the delicate nut aroma. This dish is perfect for a festive dinner or a cozy family evening, especially with a side of fresh vegetables or light mashed potatoes.
1
We cut the meat like for chops. Place it in a pan greased with olive oil. Salt and pepper to taste.
- Pork tenderloin: 500 g
- Olive oil: 1 ml
- Salt: to taste
- Ground black pepper: to taste
2
Then we start with the sauce. The sauce is the surprise. Finely chop the onion and tomatoes. Pour the onion into a heated pan and squeeze in the garlic. Fry for 2-3 minutes and add the tomatoes. Chop the nuts, either in a blender or finely with a knife. Whichever is easier. Pour the nuts into a small container, add mustard, mayonnaise, sour cream, and the sauté (previously melted butter). Mix, then add spices (a mix of different peppers and dried herbs).
- Onion: 1 piece
- Garlic: 4 cloves
- Tomatoes: 3 pieces
- Walnuts: 5 piece
- Mustard with honey: 1 teaspoon
- Olive mayonnaise: 2 tablespoons
- Sour cream: 1 tablespoon
- Seasonings: to taste
3
We brush the cutlets with sauce. Then we drizzle with balsamic cream. We place it in a preheated oven at 160 degrees for 45 minutes.
- Balsamic cream: to taste