4 one inch thick center-cut pork chops
1 cup Chili Hatch Pecan meal
½ cup flour
½ cup milk
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.