Pistachio Crusted Pork Chops
Ingredients
| 4 bone-in loin pork chops | ||
| 1/4 cup fresh rosemary leaves, minced | ||
| kosher salt and black pepper to taste | ||
| 1 cup pistachio nuts, finely minced | ||
| 2 large eggs | ||
| 1/4 cup extra virgin olive oil |
- Pre-heat oven to 350 degrees.
- In a pie plate, beat together the eggs and rosemary. Season to taste with salt and pepper.
- In another pie plate, place minced pistachios.
- Dredge each side of a chop in egg mixture and then into nuts. Repeat with remaining chops. Set aside.
- In an ovenproof saute pan large enough to hold all the chops.
- Heat olive oil over medium high heat and brown the chops, about 3 minutes per side.
- Transfer the pan to the oven and bake for about 35 minutes or until and instant read thermometer inserted into thickest part of chop reads 160 degrees.
- Remove chops from the oven and let rest for 10 minutes before serving.
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