Pistachio-Dusted Pork Chops

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Pistachio-Dusted Pork Chops


Main Dishes




A tasty, rosemary-infused cranberry sauce accompanies these crisp, pistachio-dusted pork chops. This is a perfect dish for company.


Preparation - Directions

1. Preheat oven to 350ºF. Lightly beat the eggs in a bowl with the rosemary, salt and pepper. Dip each chop in the egg mixture, allowing the excess to drain off. Coat each chop in the pistachio dust on both sides and set aside.

2. Heat the olive oil in a stovetop-to-oven sauté pan large enough to hold the chops without crowding them.

3. Brown the chops quickly on both sides, then bake in the ovenuntil the internal temperature reaches 160ºF. Serve hot.

Note: Do not be in a hurry to brown the pork chops; allow them to cook sufficiently on one side before flipping them over. They are ready to turn when the outer edges begin to brown.