Pecan Crust Pork Chops

 

INGREDIENTS:

1/2 cup light soy sauce
1/4 cup lemon juice
2 tablespoons dark brown sugar
4 medium green onions, chopped
2 teaspoons prepared horseradish
1/4 teaspoon grated gingerroot
4 (8-ounce) pork chops
1/4 cup flour
1/2 cup finely chopped pecans
1/4 cup white or yellow cornmeal
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup olive oil

TO PREPARE:

·        Combine the soy sauce, lemon juice, brown sugar, green onions, horseradish and ginger in a shallow dish. Add the pork chops, turning to coat well. Marinate, covered, in the refrigerator for 1 hour or longer; drain.

·        Combine the flour, pecans, cornmeal, salt and white pepper in a shallow dish. Add the pork chops and coat well.

·        Heat the olive oil in a large skillet until hot but not smoking. Brown the pork chops in the olive oil for 5 to 7 minutes on each side or until cooked through.

 

SERVES 4