Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Pecans -excess fat trimmed
1 ts Salt -(each chop abt 6 oz, 1"
1/4 ts Freshly ground pepper -thick)
1/2 c All-purpose flour 3 tb Unsalted butter
3 Eggs Fresh parsley sprigs -- pref
6 Center-cut pork loin chops -Italian

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

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