Recipe - Nutty Pork Chops

2 tablespoon Whole wheat flour
3 tablespoon Pecans; finely chopd
1 One half tablespoon Dijon mustard
1 One half pound Center cut loin pork chops;
1" thick
2 tablespoon Olive oil
1 tablespoon Flour
1 cup Chicken broth
Couscous; cookd in chcken
broth

On wax paper, combine flour and pecans. Spread half of mustard on one side
of pork chops. Place mustard side down in flournut 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 MediumHigh 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
bobbi744@sojourn.com on Dec 18, 1997