Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 cup pignoli (pine nuts)
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Food processor
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor, pulse pignoli until finely ground. Transfer to a shallow dish.
3. In another shallow dish, whisk together flour, salt, and pepper.
4. In a third shallow dish, beat eggs with water.
5. Dip each pork chop in the flour mixture, shaking off any excess. Then dip in the egg mixture, letting any excess drip off. Finally, coat in the pignoli mixture, pressing the nuts onto the pork chop to adhere.
6. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, about 3 minutes per side.
7. Transfer pork chops to a wire rack set on a baking sheet. Bake in the preheated oven for 15-20 minutes or until the internal temperature reaches 145°F.
8. Let pork chops rest for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 560
- Fat: 42g
- Carbohydrates: 15g
- Protein: 32g
- Sodium: 400mg
- Sugar: 1g
Substitutions for ingredients:
- Pignoli can be substituted with other nuts such as almonds or walnuts.
Variations:
- Add 1 teaspoon of dried thyme or rosemary to the flour mixture for added flavor.
- Use boneless pork chops instead of bone-in for a quicker cooking time.
Tips and tricks:
- Make sure to press the pignoli onto the pork chops firmly to ensure they stick.
- Letting the pork chops rest before serving allows the juices to redistribute, resulting in a more tender and flavorful chop.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place pork chops on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve pork chops on a bed of roasted vegetables or with a side salad.
Garnishes:
- Garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese.
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts or carrots
- Mashed potatoes or sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pignoli mixture is not sticking to the pork chops, try pressing the nuts onto the chops more firmly or dipping the chops in the egg mixture again before coating in the pignoli.
Food safety advice:
- Make sure to cook pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Pignoli-crusted pork chops are a modern twist on traditional Italian cuisine, which often features pine nuts in dishes such as pesto and biscotti.
Flavor profiles:
- The pignoli add a nutty and slightly sweet flavor to the pork chops, while the salt and pepper in the flour mixture help to balance the flavors.
Serving suggestions:
- Serve with a side of roasted vegetables or a salad for a complete meal.
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