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:
4 thin-cut pork loin chops
1/4 c chopped pecans
1/4 c cornstarch or rice flour (regular flour works too)
Salt, pepper, paprika and cayenne pepper
Olive oil as needed for sauteing
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
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.