Pistachio-Crusted Pork Chops
Jul 11, 2008
A new crunchy twist on an old favorite
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Prep Time: 0 hours 10
Cook Time: 0 hours 15
Total Time: 0 hours 25
large egg whites
1 tbsp. water
1/4 c. parsley leaves
Salt and freshly ground pepper
2 tbsp. vegetable oil
- Preheat oven to 350�F. In a shallow dish, beat egg whites and water until foamy.
- Chop pistachios and parsley finely or pulse them together in a food processor. Spread them out on a sheet of wax paper, making sure they�re evenly mixed.
- Season pork chops with salt and pepper. Dip each chop in egg whites, followed by the pistachio mixture, pressing to coat chops on both sides.
- Warm vegetable oil in an ovenproof skillet over medium heat. Brown the pistachio-crusted pork chops for 2 to 3 minutes on each side, turning carefully. Transfer skillet to the oven and bake until pork is cooked through, about 10 minutes. Serve with steamed carrots and dinner rolls.
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