"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Broiled Pork Chops with Tangy Hazelnut Topping Recipe

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This recipe for Broiled Pork Chops with Tangy Hazelnut Topping, by , is from The cunliffe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Cunliffe
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Thick Cut Pork Chops
2 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
1 Tbsp. vegetable oil
1/2 cup hazelnuts or pecans
1 slice white bread, torn into pieces
1 Tsp. dried parsley
1/2 Tsp. salt

Directions:
Directions:
Score outer edged of fat on the chops, diagonally at 1 in. intervals. Mix mustard, mayonnaise and oil. Set aside. In food processor, coarse chop nuts, bread and parsley together Set oven to broil. Spread mustard mixture on pork chops and then coat with nut/bread mixture. Broil about 6 inches from heat for 10-15 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with cold waldorf salad or green veggies.

 

 

 

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