Pecan Lamb Chops

• 1 cup pecan halves
• 1 tablespoon chopped fresh thyme
• Coarse salt and freshly ground black pepper
• 2 large egg whites, lightly beaten
• 1/2 cup all-purpose flour
• 8 (6-ounce) lamb loin chops, cut 1 1/2 inches thick
• 1/4 cup canola oil

1. Preheat the oven to 500F.
2. In the bowl of a food processor fitted with the metal blade, process the pecans and thyme until finely chopped.
3. Spread on a large plate and season with salt and pepper.
4. Whisk the egg whites in a medium bowl until light and frothy.
5. Place the flour in a shallow bowl and season generously with salt and pepper.
6. To prepare the chops, dredge them in the flour mixture to coat, shaking off the excess flour.
7. Then dip them into the beaten egg white, and finally into the herbed ground pecans, coating all sides.
8. To cook the chops, in a large, nonstick saute pan, heat 2 tablespoons of the oil over medium-high heat.
9. Add the chops to the skillet without crowding and cook, in batches, if necessary, on both sides until browned, 1 to 2 minutes per side.
10. (Be careful not to let the pecans burn.)
11. Place the browned chops on a baking sheet and bake an additional 2 to 3 minutes for rare, or until the internal temperature registers 120 to 135F on an instant-read thermometer.
12. Serve immediately.

pecan halves, thyme, salt, egg whites, allpurpose, lamb loin chops, canola oil

Taken from www.epicurious.com/recipes/food/views/pecan-lamb-chops-380343 (may not work)