Pecan-Crusted Pork Chops for Two

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Thin-cut pork chops are coated with mustard and enrobed in a toasted pecan-sunflower kernel mixture

  • 1/3 cup finely chopped pecans
  • 2 tablespoons DAVID® Sunflower Kernels, Roasted & Salted
  • 1 tablespoon Gulden's® Spicy Brown Mustard
  • 2 thin-cut boneless pork chops (2 chops = 1/2 lb)
  • 1 tablespoon Pure Wesson® Canola Oil
  1. Stir together pecans and sunflower kernels in shallow bowl. Spread mustard on both sides of pork chops; place in nut mixture and press in nuts.
  2. Heat oil in 10-inch skillet over medium-high heat. Add pork chops and cook 3 to 4 minutes or until nuts are lightly browned. Carefully turn pork chops over (some nuts may fall off). Cook 2 to 3 minutes more or until pork is slightly pink in centers (160°F) and second side is lightly browned.
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Nutrition Information
Calories: 388 View complete nutrition information
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