Tuesday, August 07, 2007

Pecan Crusted Pork Loin Chops with Creamy Mustard Sauce


This is a fast and delicious recipe I adapted from a French cooking class I took last year. It's perfect for boneless, thin-cut pork loin chops or chicken breast. I served it with some sauteed broccolini, but anything goes!

Pecan Crusted Pork Loin Chops with Creamy Mustard Sauce:
(serves 2)

4 thin-cut pork loin 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)
1 tsp (heaping) whole grain mustard
1 tsp (heaping) Dijon mustard
1 tsp white wine vinegar
1 tsp chopped fresh parsley plus extra for garnish

Directions:
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.

15 comments:

Anh said...

This is such a nice and easy recipe. Would be perfect for midweek meal! Thanks for sharing :)

Peabody said...

This is real similar to a chicken recipe I have and it is fantastic. I bet it is just as wonderful with pork!

Farmgirl Cyn said...

Since I have a freezer full of "Delicious", the pig we bought off a good friend of ours, I am thinking this would be great for supper tonight! Quick and easy...that's my kind of meal these days!

Janet said...

Another great looking recipe Kirsten! The sauce looks amazing.

Patricia Scarpin said...

It looks really good, Kirsten!
I have a recipe for pecan crusted fish and can't wait to try it - I think this sauce of yours would be great with that!

Terry B said...

This sounds delicious, Kirsten! For an even lighter take on the sauce, you could substitute plain yogurt for the mayonnaise. I make a mustard dill sauce with yogurt, Dijon mustard and fresh dill that tastes so creamy and rich, you wouldn't know it's fat-free.

Christine said...

I love this - I've been buying lots of pork lately and always looking for a new and better way to change things up. :)

Deborah said...

I'm always looking for different ways to make pork and this looks fabulous! And my husband loves anything with sauce, so I'm sure this will be a winner!

Chef Anthony Redendo said...

Hey Kirsten the food on the web blog looks great. You are are doing great job on this site.

tony_blackstar@yahoo.com
Chef Anthony

Kirsten said...

Thanks Anh!

Peabody - I first had it with chicken too in my cooking class, but it adapted quite nicely to pork. :)

Hi Farmgirl!! I hope your pork, courtesy of Delicious, turns out great!

Thanks Janet & Patricia

Terry - good idea on the sauce. Thx

Hey Christine and Deborah, I am with you on new ways with pork - that's how I arrived at this recipe. :)

Chef Redendo!!!! You found me!! Thanks for all the good recipes (including this one). I learned it all (well, mostly) from you. Hope all is well at the new restaurant, me and the boyfriend will have to come check it out. Thanks for stopping in and for the kind words.

Kelly-Jane said...

Another lovely recipe, don't think I've tried pork and pecans, but I'm sure it's great!

Anonymous said...

Hust found your site -

Love it !!!!

Vannessa

lululu said...

It looks so delicious, Kisten!
I am always looking for some different ways to make pork chop, yours really inspired me.

SueintheLou said...

The sauce on this is so good it would taste good on anything poultry! I think I could put in on my shoe and it would taste good! I will definitely be making this again, THANKS!

Leanne said...

We loved this. Going to try it today with chicken. Thanks for posting.