Pistachio-Crusted Pork Chops

Tired of fish and chicken the other night, the other half requested pork chops. From the trusty recipe file came this interesting recipe which gussies up traditional breading with the zing of lemon and the richness of pistachios. It's so good it doesn't need any kind of sauce.


Pistachio-Crusted Pork Chops
From Everyday with Rachael Ray.
Makes four servings.


1/2 cup shelled pistachios
1 clove garlic
1 teaspoon grated lemon peel
Salt
1/4 cup breadcrumbs
Pepper
Four 1-inch-thick pork chops
1 large egg, beaten
1/4 cup extra-virgin olive oil, plus more for drizzling

Preheat the oven to 400°. Using a food processor, finely grind the nuts, garlic, lemon peel and 1/2 teaspoon salt. Transfer to a shallow bowl; whisk in the breadcrumbs.


Season the pork chops with salt and pepper. Dip each chop into the egg, then coat with the nut mixture; transfer to a baking sheet.


In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side; return to the baking sheet. Drizzle with olive oil and bake until an instant-read thermometer inserted into the center registers 140°, about 20 minutes.