Ingredients:
1/2 cup pecan halves, toasted
1/2 cup plain breadcrumbs
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
6 (4 ounce) lean boneless pork chops
1/4 cup flour
1/2 cup buttermilk
Directions:
Process pecans, bread crumbs, salt, paprika, oregano and cayenne pepper in a blender until pecans are finely chopped. Place flour, buttermilk and pecan mixture into three separate shallow containers. Coat pork chops in flour, dip in buttermilk, then coat in pecan mixture. Chill 1 hour.
Arrange pork on a rack coated with cooking spray. Place rack in a 9-by-13-inch baking dish. Coat pork evenly with cooking spray. Bake 15 minutes. Turn; coat pork with cooking spray. Bake 5 more minutes or until chops reach 155 degrees. Remove from oven and serve. (Adapted from Southern Living magazine.)
Note: Spread pecans evenly on a flat baking sheet; toast in a 350-degree oven for 5 to 8 minutes or until golden.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.