March 19, 2011
Pistachios crusted on a pork chop….I never would have thought of that on my own. I do love pistachios in my pesto instead of pine nuts, and I do love to eat pistachios plain, but I never thought to finely chop them and cover meat with them. My grocery store use to carry them already shelled but they have been missing from the shelves as of late. I have been able to find them in my big box warehouse store already shelled as well. Doing a price comparison they cost about the same, so why not buy the shelled ones. I should have made that extra trip to the big box warehouse as it took way to long to shell these as the recipes calls for 1 cup.
If you watch cooking shows on PBS you know who Mary Ann Esposito is. She is the no-nonsense cook of Ciao Italia for as long as I can remember. Here her cookbook conquers quick meals with only five ingredients. She starts out the cookbook with a list of 5 ingredients that you should have in the pantry, 5 in the refrigerator and 5 in the freezer. These are good lists to use when stocking your kitchen. With each chapter she then gives a little story about the subject matter and then gives tips. For example, in the meat chapter she tells an interesting story of teaching a cooking class in Italy and when she asked for the leg of lamb, let’s just say there was more than a leg there! Her takeaway was how great things can taste when the ingredients are fresh, not plastic wrapped with a sell by date. Amen!
The Ruling: The pork chops tasted great. Youngest son scrapped the crust off his pork chop, just because he is weird I guess. I just shake my head and roll my eyes! Please try to buy the shelled pistachios as you will lose your mind trying to shell the 1 cup of nuts. Also use a food processor to grind your nuts, someone (who shall remain nameless) used a hand chopper and it took him a very long time to turn the nuts into dust. Let’s just say, he got all of his aggression out! May Ann does give a tip that when you brown pork chops to not be in a hurry. Great tip Mary Ann as my kitchen is always a little smokey when I am browning things as I tend to be in a hurry. I need to remember slow and steady!
Pistachio-Dusted Pork Chops, page 74
- 2 large eggs
- 1/4 cup finely minced fresh rosemary leaves
- fine sea salt and black pepper (she doesn’t count these in her 5)
- 4 bone-in loin pork chops
- 1 cup natural pistachio nuts, shelled, ground to a powder
- olive oil
- Preheat the oven to 350 degrees F.
- Lightly beat the eggs in a bowl with the rosemary, salt, and a grinding of black pepper.
- Coat each chop in the pistachio dust and set aside.
- Heat the olive oil in a stovetop-to-oven saute pan large enough to hold the chops without crowding them.
- Brown the chops quickly on both sides, then slide the pan into a 350 degree F oven, and bake them until the internal temperature reaches 160 degrees F. Serve hot.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. For daily organizing tips find the MS. Simplicity fan page here.
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