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Pecan/Sunflower-Crusted Pork Chops Recipe

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This recipe for Pecan/Sunflower-Crusted Pork Chops, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. pecans
1/4 c. sunflower kernels
1/4 c. bread crumbs
2 T. fresh grated parmesan cheese
1/4 tsp. salt
1-2 T. olive oil
4 pork chops
2 T. Dijon mustard
Freshly ground black pepper, to taste

Directions:
Directions:
Heat oven to 350. Spray baking dish with non-stick cooking spray. Finely chop pecans and sunflowers. Mix with breadcrumbs, cheese, salt and pepper. Transfer mixture to a gallon-sized zip-lock bag, drizzle with olive oil and toss until crumbs are well moistened.

Coat each chop with mustard. Place the mustard-coated chops into the crumb mixture and shake well to generously coat. Place chops in baking dish. Sprinkle with remaining crumb mixture.

Bake until topping is crisp and chop is cooked through (45 min.-1 hr.)

Number Of Servings:
Number Of Servings:
4

 

 

 

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