served here with Cinnamon Apples
Pecan & Garlic Encrusted Pork Chop
12 oz boneless pork chops
1/3 Cup Pecan Pieces
1 clove (2 tsp) garlic
Sea Salt/Pepper/ whatever
2 Tsp Olive Oil
¼ Cup finely chopped chives or green onions.
The original recipe suggests pounding chops to thin fillets, we did not do that and they were great but did take a lot longer to cook.
Next combine chives (or green onions), pecan pieces, and garlic and chop it up finely. Coat chops in beaten egg and then dip in onion/pecan/garlic mixture. Add the olive oil to a large pan and once heated, pan fry until cooked through.
Click here for the original recipe
For the Cinnamon Apple side:
2 apples- peeled, cored, and sliced
1 tbsp Coconut oil
Cinnamon to taste
Heat oil and add apples. When starting to soften, add cinnamon. Stir occasionally until cooked soft.