CONTEST MAIN DISHES: Pecan-Crusted Pork Chops

PECAN-CRUSTED PORK CHOPS
Adapted By BumbleBeeBoogie

2 cups raw pecans
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour
3 large eggs
6 center-cut pork chops, 1 inch thick - about 6 ounces - trimmed of excess fat
3 tablespoons unsalted butter
fresh flat Italian parsley sprigs

Any kind of nuts can be substituted for the pecans. Try raw walnuts, hazelnuts (filberts), almonds or a combination.

Preheat over to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly golden (5 to 7 minutes.) Let cool and then chop finely by hand or in a food processor. Place the chopped nuts, salt and pepper in a shallow bowl and mix well.

Raise the oven temperature to 375 degrees F.

Place the flour in another shallow bowl. In a third bowl, whisk the eggs until well blended.

Coating evenly and completely at each step, first dip the pork chops, one at a time, into the flour, shaking off any excess. Then dip the chops into the egg mixture and then into the chopped pecans.

In a large oven-proof frying pan over medium heat, melt the butter. Add the pork chops in a single layer and cook uncovered, turning once, until golden on both sides (5 to 6 minutes total). Place the frying pan I the oven and continue to bake until firm to the touch and pale pink when cut in the center (10 to 12 minutes). Do not allow the nut coating to burn.

Transfer the pork chops to a warmed platter and garish with the parsley springs. Serves 6.