The other night we were going to eat pork chops, but I didn’t want them grilled or baked. I wanted them battered and fried. I wanted something a little more sinful. So, I compromised and whipped up this recipe. It satisfied the craving and didn’t leave me feeling too guilty, since pecans are a good fat, right? 🙂
Two pork chops – ours were about half an inch thick
3/4 a cup of so, of pecans
Garlic powder, paprika, salt and pep to taste
Pre-heat oven to 375.
Pulse pecans in food processor until they are as fine as they can get – like breadcrumbs.
Spread pecans out on a small plate, add garlic powder, paprika salt and pepper to taste. Just a couple dashes of each to flavor your “breadcrumbs.”
In a small bowl, add a little water to your egg and mix.
Dip pork chops in egg wash, then dip in pecans to coat. Shake off excess.
Add just a tablespoon or so of olive oil to skillet and heat –brown both sides (just a couple of minutes each side, careful not to burn) of pork chops in skillet.
Remove from skillet and put on baking sheet. Pop in oven and bake for 12-15 minutes (depending on thickness of your chops) or until cooked through.
Enjoy!! They were delish.