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.
- Preheat oven to 350 F. 2.
- Spread a spoonful of mustard on one side of each pork chop, set aside.
- 3.
- Pour the pecans into a food processor and blend until you have a good crumb consistency.
- I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer.
- Set pecans aside in a shallow bowl.
- 4.
- In another shallow bowl beat egg and milk.
- 5.
- Preheat a skillet to medium heat with the olive oil.
- 6.
- Dip each pork chop in the egg wash, then dip in the pecan mixture.
- Press the pecans into the pork chops lightly to ensure a good solid crust.
- 7.
- Cook two pork chops at a time in the skillet, 1-2 minutes on each side.
- You are just looking for good color here, they will finish baking in the oven.
- When the first two are cooked, set them aside on a plate and finish searing the rest.
- 8.
- 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.
- Enjoy!
chops, dijon mustard, pecan halves, egg, milk, olive oil
Taken from tastykitchen.com/recipes/main-courses/pecan-crusted-pork-chops/ (may not work)