Marinate Ahead and Grill
Pecan-Crusted Pork Chops with Creamy Mustard Sauce
Lima Beans with Bacon
Ingredients
- 1½ cups finely chopped pecans
- 1 cup panko breadcrumbs (preferably whole wheat)
- 2 large eggs
- 6 (6-oz) boneless pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- ½ cup white wine
- 3 Tbsp coarse-grain Dijon mustard
- ⅓ cup heavy cream
Instructions
- Preheat oven to 400°F. Stir together nuts and panko in a shallow bowl; beat eggs lightly in a second shallow bowl. Sprinkle pork with salt and pepper. Dip in eggs; dredge in nut mixture, pressing gently to adhere.
- Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned. Transfer to a lightly greased pan. Bake 8 to 10 minutes or until done.
- Meanwhile, wipe skillet clean. Add wine to skillet, and cook over medium-high heat 1 minute. Stir in mustard and cream. Bring to a boil, reduce heat, and simmer 2 minutes; serve sauce over pork.
Side Dish Ingredients
- 3 slices nitrite-free bacon
- 3 cups frozen lima beans, thawed
- ½ cup low-sodium chicken broth
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook bacon in a large nonstick skillet over medium heat 4 minutes or until crisp; drain, reserving 2 tsp drippings in skillet. Crumble bacon.
- Add lima beans, broth, salt, pepper, and bacon to skillet. Cover and simmer 10 to 12 minutes or until beans are tender.
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