Monday, February 23, 2009

Pistachio-Crusted Pork Chops

Recipe adapted from "Everyday with Rachael Ray Magazine"
These are by far the best pork chops I have ever had. The crust on the chops is so fragrant and taste so yummy.
1/2 cup shelled pistachios
2 cloves garlic
1 tsp grated lemon peel
salt and pepper
1/4 cup bread crumbs
4 1-inch thick pork chops
1 large egg, beaten
1/4 cup olive oil, plus more for drizzling
  1. Preheat the oven 400. Using a food processor, finely grind the nuts, garlic, lemon peel, and 1/2 tsp salt. Transfer to a shallow bowl; whisk in the breadcrumbs.
  2. Season the pork chops with salt and pepper. Dip each chop into the egg, then coat with nut mixture; transfer to baking sheet.
  3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes each side; return to baking sheet. Drizzle with olive oil and bake until an instant read thermometer inserted in the center registers 140, about 20 minutes.

The Verdict: Abe loved this dish....I served it with grilled asparagus and grilled tomatoes. Easy A+ meal. If you buy pistachios shelled in bulk you will get a better deal, just a little tip. I also used whole wheat bread crumbs in this dish just for a little whole grain factor.


Donna-FFW said...

Katie- These sound delicious and what a nice coat on the chicken. Looks awesome!

Joelen said...

i need to buy pistachios and save them to cook with! i end up noshing on them too quickly before I can think to use in cooking!