| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Main dishes, Nuts, Pork | 4 | Servings | |
INGREDIENTS
| 2 | tb | Whole wheat flour |
| 3 | tb | Pecans; finely chopd |
| 1 1/2 | tb | Dijon mustard |
| 1 1/2 | lb | Center cut loin pork chops; 1" thick |
| 2 | tb | Olive oil |
| 1 | tb | Flour |
| 1 | c | Chicken broth |
| Couscous; cookd in chcken broth |
INSTRUCTIONS
On wax paper, combine flour and pecans. Spread half of mustard on one side of pork chops. Place mustard side down in flour-nut mixture. Coat other side of chops with rest of mustard and then nut mixture. Press in firmly. In large skillet, heat olive oil until rippling. Saute chops for 2 minutes. on first side over Medium-High heat. Turn and saute for 2 minutes more on second. Reduce heat to Low. Cook until done, about 30 minutes. Meanwhile, combine flour and broth. Set aside. When chops are dine, set aside on warm platter or plates. Keep warm. Drain fat from pan. Add stirred broth and cook over High heat until thick. Serve as sauce over chops and couscous. Recipe by: Newspaper article Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <[email protected]> on Dec 18, 1997
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