This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger is running a series of recipes from that cookbook. If your church has a cookbook, or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to:

Pecan Crusted Pork

Marcia Strieber

½ c. pecan halves toasted                                             ¼ tsp. ground red pepper (optional)

½ c. fine dry breadcrumbs                                            6 (4 oz.) lean boneless pork loin chops

¼ tsp. salt                                                                            ¼ c. flour

½ tsp. paprika                                                                    ½ c. buttermilk

¼ tsp. dried oregano

Process pecans, breadcrumbs, salt, paprika, oregano, and red pepper in food processor, or in a bowl with finely chopped pecans. Dredge pork chops in flour, dip in buttermilk, then dredge in pecan mixture. Chill for 1 hour. Arrange pork on a rack coated with cooking spray (PAM). Place rack in a 13 X 9 pan. Coat pork chops 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. This is really good on pork chops, catfish fillets, or other meaty white fish or pork loin roast.