Pistachio Crusted Pork Chops
Elevate your dinner game with these irresistibly crunchy and flavorful Pistachio Crusted Pork Chops! Featuring a golden, nutty coating made from coarsely ground pistachios, panko breadcrumbs, and Parmesan cheese, this recipe offers the perfect balance of texture and taste. A hint of garlic, fresh parsley, and a dash of black pepper enhance the savory crust, while a quick pan-sear locks in the pork’s juiciness before it finishes in the oven. Ready in just 35 minutes, these pork chops are ideal for weeknight dinners or special occasions. Serve them alongside roasted vegetables or creamy mashed potatoes for a complete meal bursting with flavor. Perfect for those seeking a combination of gourmet flair and easy-to-follow instructions, this recipe will surely become a household favorite! Keywords: pistachio crusted pork chops, crunchy pork chops recipe, easy gourmet dinners, quick dinner ideas, nut-crusted pork recipes.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 cup Shelled pistachios
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 large Eggs
- 2 tablespoons Olive oil
- 0.5 cup All-purpose flour
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly with olive oil.
Using a food processor or a rolling pin, crush the pistachios until they are coarsely ground. Transfer to a shallow dish and mix with the panko breadcrumbs, grated Parmesan, chopped parsley, garlic powder, salt, and black pepper.
Set up a dredging station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs until smooth. In the third bowl, place the pistachio mixture.
Pat the pork chops dry with paper towels. Dredge each pork chop in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the pork chop into the egg wash, letting the excess drip off, and then press it firmly into the pistachio mixture, coating it evenly on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. You may need to do this in batches to prevent crowding.
Transfer the seared pork chops to the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork chops from the oven and let them rest for 5 minutes before serving. This will help retain their juices.
Serve warm with your choice of side dishes, such as roasted vegetables or mashed potatoes. Enjoy the crunchy pistachio crust paired with the tender pork!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
