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Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process first 6 ingredients in a blender until pecans are finely chopped.

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  • Dredge pork chops in flour. Dip in buttermilk; dredge in pecan mixture. Chill 1 hour.

  • Arrange pork on a rack coated with cooking spray. Place rack in a 13- x 9-inch pan. Coat pork evenly with cooking spray.

  • Bake at 425° for 15 minutes. Turn pork, and coat evenly with cooking spray. Bake 5 more minutes or until done.

Nutrition Facts

298 calories; calories from fat 48%; fat 16g; saturated fat 3.6g; mono fat 7.9g; poly fat 2.5g; protein 27g; carbohydrates 13g; fiber 1g; cholesterol 69mg; iron 2mg; sodium 264mg; calcium 56mg.
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