Pistachio Rosemary Crusted Pork Chops

(yea yea, i know. my pictures are really ugly lately. get me an iphone 4. or a real SLR.)

INGREDIENTS:
  • 4oz shelled pistachio meat, unsalted
  • 3 sprigs of fresh rosemary
  • 1 large egg
  • brining solution
  • 2 center cut bone in pork chops, cut 3/4 inch thick

PREP:

  1. make brining solution: i used some ratio of chicken stock and orange juice for the liquid, honey, kosher salt, thyme, cinnamon, and 1 rosemary sprig for seasoning.heat over stove until dissolve, then introduce ice cubes until solution is lukewarm. sink in chops and stick in fridge for 2 hours
  2. blend pistachios with finely minced rosemary leaves in mortar/pestle or blender. set aside.

COOK:

  1. drain brining solution. pound chops to tenderize. sop up extra moisture with paper towel.
  2. beat egg with pepper. dredge chops in egg mixture.
  3. roll chops in pistachio dust to coat both sides. pat it in. let it sit for 10 min.
  4. heat oven to 350 (i used toaster oven)
  5. heat cast iron skillet or non stick pan on high, add olive oil. heat until oil smokes.
  6. pan fry chops 2 minutes/side to form crust.
  7. finish off in oven until internal temp ~ 160F. 15 min or so.
  8. serve with nectarine pumpkin seed salad. EAT.
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