Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Pecans |
1 teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
½ cup | All-purpose flour |
3 \N | Eggs |
6 \N | Center-cut pork loin chops excess fat trimmed (each chop abt 6 oz, 1\" thick) |
3 tablespoons | Unsalted butter |
\N \N | Fresh parsley sprigs -- pref Italian |
Any kind of nuts can be substituted for the pecans. Try walnuts, hazelnuts, almonds or a combination. Serve with plum and ginger chutney or pear and mustard chutney.
Preheat oven to 350~. Spread pecans on a baking sheet and bake until lightly golden, 5 to 7 minutes. Let cool and then chop finely. Place in a shallow bowl and add salt and pepper. Stir to mix well. Raise oven temperature to 375~.
Place flour in another shallow bowl. In a third bowl, whisk eggs until well blended.
Coating evenly and completely at each step, first dip chops, one at a time, into flour, shaking off any excess. Then dip into egg and then into finely chopped pecans.
In a large ovenproof frying pan over medium heat, melt butter. Add chops in a single layer and cook uncovered, turning once, until golden on both sides, 5 to 6 minutes total. Place frying pan in the oven and continue to bake until firm to the touch and pale pink when cut in the center, 10 to 12 minutes; do not allow the nut coating to burn. Transfer chops to a warmed platter and garnish with parsley sprigs. Serve immediately.
Serves 6.
Typed for you by Marjorie Scofield 11/3/95 Recipe By : Williams-Sonoma Kitchen Library, Pork & Lamb From: Marjorie Scofield Date: 11-12-95 (09:28) (159) Fido: Cooking