Description
Boneless pork chops are crusted with pecans and served with a creamy mustard sauce.
Scale
Ingredients
- 4 thin-cut boneless pork chops
- 1/4 c chopped pecans
- 1/4 c cornstarch or rice flour (regular flour works too)
- 1 egg
- Salt, pepper, paprika and cayenne pepper
- Olive oil as needed for sauteing
Sauce:
- 1/2 c light mayonnaise (or use regular)
- 2 tsp (heaping) whole grain mustard
- 2 tsp (heaping) Dijon mustard
- 1 tsp white wine vinegar
- 1 tsp chopped fresh parsley plus extra for garnish
Instructions
- Mix sauce ingredients, set aside. Meanwhile, grind nuts, cornstarch and spice mixture in a food processor then pour into a shallow bowl or plate. Mix egg with a splash of water in a shallow bowl or plate. Coat pork chops in egg mixture, then coat in nut/cornstarch mixture. Add salt and pepper if needed.
- Saute chops, about 2 minutes per side (DO NOT OVERCOOK, they are so lean they’ll get very dry). Serve, topping with sauce.
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- from Kirsten’s Home Cooking