Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Cajun Pecan Pork
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¼ cup pecan halves, toasted |
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¼ cup fine, dry breadcrumbs |
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¼ teaspoon salt |
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½ teaspoon paprika |
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¼ teaspoon dried oregano |
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¼ teaspoon cayenne pepper |
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2 (4 ounce) lean boneless pork chops |
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¼ cup flour (I used wheat flour) |
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½ cup buttermilk |
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Vegetable cooking spray |
Process first six ingredients in processor until pecans are finely chopped.
Dredge pork chops in flour. Dip in buttermilk; dredge in pecan mixture. Chill one hour.
Arrange pork on a rack coated with cooking spray. Place rack in 13x9 pan. Coat pork evenly with cooking spray.
Bake at 425 for 15 minutes. Turn pork, and coat evenly with cooking spray. Bake 5-10 minutes or until done.
NOTE: I did not measure either the flour or the buttermilk. I did halve the pecans and breadcrumbs but kept all the spices as in the recipe for four. The meat was nice and spicy but not hot. This also came from the January 2001 Southern Living under "living light."