Pistachio Crusted Pork Chops

Cooking for One or Two, Recipes, Worknight Dinners
Pistachio Crusted Pork Chops
Pistachio Crusted Pork Chops

Photo: Leigh Loftus

Does anyone else feel that pork gets kind of a bad rap? Aside from bacon, which is ubiquitously beloved by carnivores everywhere, pork is “the other” white meat. It plays second fiddle to chicken, but it doesn’t live up to the glitz and the glamour that is a steak.

Despite a lackluster reputation, pork can be just as delicious as any other protein choice. Just like with grass-feed or sustainable seafood, there is a major difference in taste between your standard, mass-produced pork and the well-raised, well-fed heritage pork you can buy from artisanal producers and at some farmers’ markets. Even when you splurge for the good stuff, pork is easy on your wallet.

It’s also important not to overcook pork chops, or they can reach a consistency that most closely resembles shoe leather and is probably in part to blame for the lackluster reputation that pork has in the first place. Use a meat thermometer to tell you when the pork is fully cooked. Cook your chop until it’s around 135 degrees, then transfer it to a cutting board, where the residual heat will bring it to the USDA’s recommended 145 degrees. Pork is easy to dry out, so making sure it’s not a degree over 145 is the best way to get juicy, tender meat.

If your pork is high-quality and properly cooked, you can’t hurt by adding pistachio flavored breading that combines sweet, salty and savory. Serve with a green salad or roasted potatoes to round out a simple, delicious meal.

Pistachio Crusted Pork Chops

Photo: Leigh Loftus

5.0 from 1 reviews
Pistachio Crusted Pork Chops
Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ cup shelled pistachios
  • 1 garlic clove
  • ½ teaspoon grated lemon peel
  • 2 tablespoons cup breadcrumbs
  • Salt and pepper
  • 2 1 inch-thick pork chops
  • 1 large egg, beaten
  • 2 tablespoons olive oil, plus more for drizzling
  1. Preheat the oven to 400 degrees. Using a food processor or blender, finely grind the nuts, garlic, lemon peel and ½ teaspoon salt. Transfer to a shallow bowl and whisk in the breadcrumbs.
  2. Season the pork chops with a pinch salt and pepper. Dip each chop into the egg, then coat with the nut mixture; transfer to a baking sheet.
  3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side; return to the baking sheet.
  4. Drizzle with olive oil and bake until an instant-read thermometer inserted into the center registers 140 degrees, about 20 minutes.

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1 Comment

  • Reply
    Dawn @ Words Of Deliciousness
    September 4, 2014 at 9:48 pm

    I love pork, we eat a lot of pork at are house. I love this pistachio crusted pork chop, sounds delicious.

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