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|Pecan Crusted Pork Chops|
"Tender pork chops baked with a pecan coating provide a unique trade to the standard baked red meat chop."
- 2 cups pecans
- 1 teaspoon salt
- 1/four teaspoon freshly floor black pepper
- half of cup all-motive flour
- 3 eggs
- 6 (1 inch thick) pork chops
- three tablespoons unsalted butter
- Italian flat leaf parsley
|Prep : 20M||Cook : 6M||Ready in : 45M|
- Preheat an oven to 350 degrees F (175 tiers C). Spread the pecans on a baking sheet, and bake till lightly toasted, approximately five mins. Set pecans aside to chill. Raise the oven temperature to 375 degrees (190 levels C).
- Chop pecans finely, after which integrate in a shallow bowl with the salt and pepper. Place the flour in every other shallow bowl. In a third bowl, whisk the eggs together till nicely blended. First dip every pork chop into the flour, shaking off any extra. Then dip the chops into the egg, and finally into the finely chopped pecans.
- In a big oven-evidence frying pan, melt the butter over a medium heat. Arrange the pork chops in a unmarried layer within the pan. Cook, turning once, until golden on both aspects, 5 to 6 mins total.
- Place the frying pan in the preheated oven, and bake till corporation to the touch and pale crimson when reduce in the middle, about 10 to 12 mins. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve right now.
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