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.

Ingredients

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.