Pistachio Crusted Pork

Pork Chops are always the last things to be used from our freezer so I've been on the hunt to find interesting pork recipes that would encourage us to eat them more often. I got this recipe from my Cooking Encyclopedia.

Pistachio Crusted Pork

4 Pork Chops
Pinch Salt
Pinch Pepper
Pinch Cinammon
1/2 cup flour
2 eggs, beaten
1 cup shelled pistachios, chopped
3 tbsp olive oil
1 tbsp butter

Season each pork chop with salt, pepper and cinammon on both sides.

Chop the pistachios and place them in a shallow bowl.

Dredge the meat in flour, then shake off any excess. Dip the meat in the eggs so the meat is covered.

Coat the meat in the pistachios (pressing down to help the pistachios stick).

Heat the butter and vegetable until it begins to froth. Add the meat.

Brown the meat on both sides over medium heat, approximately 5 minutes per side.

Remove the meat and place it on a paper towel to rest. Then serve.

I served it with garlic boiled carrots and roasted herb potatoes (would also go great with a risotto or creamy pasta side).