Pecan-Crusted Pork Chops

• 6 whole Boneless Pork Chops
• 1/4 cups Dijon Mustard
• 2 cups Pecan Halves
• 1 whole Large Egg
• 1/4 cups Milk
• 3 Tablespoons Olive Oil

1. 1.
2. Preheat oven to 350 F. 2.
3. Spread a spoonful of mustard on one side of each pork chop, set aside.
4. 3.
5. Pour the pecans into a food processor and blend until you have a good crumb consistency.
6. I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer.
7. Set pecans aside in a shallow bowl.
8. 4.
9. In another shallow bowl beat egg and milk.
10. 5.
11. Preheat a skillet to medium heat with the olive oil.
12. 6.
13. Dip each pork chop in the egg wash, then dip in the pecan mixture.
14. Press the pecans into the pork chops lightly to ensure a good solid crust.
15. 7.
16. Cook two pork chops at a time in the skillet, 1-2 minutes on each side.
17. You are just looking for good color here, they will finish baking in the oven.
18. When the first two are cooked, set them aside on a plate and finish searing the rest.
19. 8.
20. Place the pan-seared pork chops on a lightly greased 10x14 inch rimmed baking sheet, put pan into the heated oven and cook for 20-25 minutes.
21. Enjoy!

chops, dijon mustard, pecan halves, egg, milk, olive oil

Taken from tastykitchen.com/recipes/main-courses/pecan-crusted-pork-chops/ (may not work)