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: editor@gatesvillemessenger.com
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.