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Pistachio-Crusted Pork Chops

November 2008
Pistachio-Crusted Pork Chops

by 16 people

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Serve with sautéed swiss chard.

Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 1/2 cup shelled pistachios
  • 1 clove garlic
  • 1 teaspoon grated lemon peel
  • Salt
  • 1/4 cup breadcrumbs
  • Pepper
  • 4 1 inches thick pork chops
  • 1 large egg, beaten
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  1. Preheat the oven to 400 degrees . Using a food processor, finely grind the nuts, garlic, lemon peel and 1/2 teaspoon salt. Transfer to a shallow bowl; whisk in the breadcrumbs.
  2. Season the pork chops with salt and pepper. Dip each chop into the egg, then coat with the nut mixture; transfer to a baking sheet.
  3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side; return to the baking sheet. Drizzle with olive oil and bake until an instant-read thermometer inserted into the center registers 140 degrees , about 20 minutes.
  • Rancho Zabaco Zinfandel Sonoma Heritage Vines 2006 (California), Firriato Nero d'Avola Chiaramonte 2006 (Italy)
Tip For keeps
  • Freeze pistachios to keep them fresh.