2/3 cup Blue Diamond Almonds, chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon each salt and pepper
4 boneless pork chops (about 1 1/2 pounds total)
3 tablespoons almond or canola oil
2 Anjou pears, cored and sliced
2 cups shredded red cabbage or radicchio
1/4 cup chicken broth, wine white or water
Preheat oven to 350°F.
Combine almonds with thyme, salt and pepper in a shallow pan or bowl. Roll each pork chop in crumb mixture, coating all over.
Heat oil in a large skillet, and add pork chops; fry on medium heat 5 minutes without touching. Turn, using tongs instead of a spatula to avoiding splattering oil. Cook for 5 more minutes, or until golden brown.
Transfer to a lined baking sheet and place in oven to finish cooking, 10 to 20 minutes depending on thickness juices should run clear and no pink should remain.
Scrape brown bits from skillet and discard. Add pear slices and brown on medium heat. Lower heat to medium low and add cabbage and broth, wine or water. Cover and cook until cabbage wilts and pork chops are done. Serve pork chops on top of cabbage and pears.