INGREDIENTS:
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4 one inch thick center-cut pork chops
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1 cup Chili Hatch Pecan meal
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½ cup flour
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½ cup milk
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Oil for frying
Dip raw pork chops in flour then in milk.
Roll into pecan meal until well coated.
Heat oil in a heavy skillet to 350 degrees.
Pan fry on each side for 5 minutes.
Finish in a 350-degree oven until internal temperature is 160 degrees.
Allow chops to rest for 5 minutes, slice, and enjoy.
