Serves 6
6 - 4 ounce boneless pork loin chops, trimmed of excess fat
2 tablespoon Dijon or Brown mustard
Canola or olive oil for frying
⅓ pound Pistachio NutCrustersTM Coating mix
Preheat oven to 400 degrees. In a large cast iron or ovenproof skillet, heat a small amount of canola or olive oil (about 1/4 inch just enough to cover bottom of the skillet) until it just starts to sizzle. Sautee' the pork chops for 3 to 4 minutes on each side until lightly browned. Remove from heat. Brush tops of the pork chops with the mustard, Lightly pat Pistachio NutCrustersTM onto the mustard covered chops. Bake in the oven for an additional 12 minutes or until done.