Pecan-crusted Pork Chops Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Pecans,
-excess fat trimmed,
1 tsp: Salt,
-, (each chop abt 6 oz, 1"
1/4 tsp: Freshly ground pepper,
-thick),
1/2 cup: All-purpose flour,
3 tbsp: Unsalted butter,
3: Eggs,
Fresh parsley sprigs, pref
6: Center-cut pork loin chops,
-Italian,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Meats