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Cookie Crusted Pork Poppers with Mouthwatering Mustard Sauce by Jannine Fisk
This Recipe was made with
Nonstick cooking spray
1- 1/2 lbs. boneless pork loin or center cut boneless pork chops
1/2 cup apple juice
1/4 cup milk
Archway Ginger Snaps
cookies, finely crushed
1/2 cup plain breadcrumbs or Panko breadcrumbs
1 tsp. salt
1/2 tsp. black pepper
4 Tbsp. honey
1/2 cup soy sauce (reduced sodium, if available)
4 Tbsp. Dijon mustard
4 Tbsp. apricot jam
Preheat oven to 400ºF.
Line two baking sheets with aluminum foil, spray with nonstick cooking spray and set aside.
Cut the pork loin or chops into chunks, approximately 1 inch by 1 1/2 inch each.
In a large shallow bowl, beat the eggs with the apple juice and milk.
Place pork pieces in this mixture and mix to coat well.
In another large shallow dish, combine the crushed Archway Ginger Snaps cookies, breadcrumbs, salt and pepper and mix well.
Working with a few pieces at a time, remove the pork from the wet mixture and place in the dish with the dry mixture. Toss to coat well, slightly pressing to adhere crumbs to pork pieces.
Place on prepared baking sheets, leaving a small amount of room between each piece. Repeat until all pork pieces are coated.
Bake in the preheated oven for 10 minutes, then turn and bake an additional 10 – 15 minutes, broiling for the last 2 – 3 minutes, if necessary.
While pork poppers are cooking, prepare the dipping sauce.
In a medium bowl, combine the honey, soy sauce, Dijon mustard and apricot jam and mix well to combine.
Place a bowl of the dipping sauce in the center of a serving platter and arrange the pork poppers around the sauce. Serve with frilly toothpicks for dipping and enjoy!
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