Pecan-Crusted Pork Chops

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   Preheat oven to 350 F. 2.

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   Spread a spoonful of mustard on one side of each pork chop, set aside.

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   3.

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   Pour the pecans into a food processor and blend until you have a good crumb consistency.

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   I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer.

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   Set pecans aside in a shallow bowl.

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   4.

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   In another shallow bowl beat egg and milk.

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    5.

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    Preheat a skillet to medium heat with the olive oil.

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    6.

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    Dip each pork chop in the egg wash, then dip in the pecan mixture.

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    Press the pecans into the pork chops lightly to ensure a good solid crust.

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    7.

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    Cook two pork chops at a time in the skillet, 1-2 minutes on each side.

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    You are just looking for good color here, they will finish baking in the oven.

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    When the first two are cooked, set them aside on a plate and finish searing the rest.

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    8.

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    Place the pan-seared pork chops on a lightly greased 10x14 inch rimmed baking sheet, put pan into the heated oven and cook for 20-25 minutes.

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    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.