Pecan Crusted Pork Chops
2 cups pecans
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
6 sprigs Italian flat leaf parsley
Preheat oven to 350. Spread nuts onto baking sheet.
Bake for 5 minutes, or until lightly toasted. Set nuts aside to cool. Raise oven temperature to 375. Finely chop nuts and then combine in shallow bowl with salt and pepper. Place flour in another shallow bowl. In a third bowl, whisk eggs together
until well blended. Dip each pork chop into flour, shaking off any excess. Dip chops into egg. Roll in nuts. In large oven-proof frying pan, melt butter over medium heat. Place pork chops in single layer in pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total. Place frying pan into preheated oven. Bake for 10 to 12 minutes, or until firm to the touch and pale pink when cut in center. Do not allow nut coating to burn. Transfer pork chops to warmed platter. Garnish with parsley sprigs. Serve immediately.