Pecan Crusted Pork Chops
Made these last night – Amanda has demanded an encore so they must be pretty good.
Preheat the oven to 350f. In a food processor, process a handful (about a cup) of pecans, a small handful (maybe 1/8 cup) for dried dates and about 10-12 wheat thins into a coarse meal.
Season pork chops with salt and pepper and pat dry. Dip the chops into an egg wash (one egg beaten with a tablespoon of water) and press into the crust mixture.
Cook the chops over medium heat in a pan that is just coated with a bit of olive oil for four minutes on the first side, and one minute on the second. Remove from the heat and put into the oven for about 10 minutes or until cooked through.
Let them rest on a rack under a foil tent for a few minutes and serve.
I also made a sauce with a sweet red wine and some frozen cherries and blackberries. It was good but the pork didn’t need it – and they didn’t last long enough to try it.