Up this week:
- Monday Night: Pecan Crusted Pork chops, Creamy Mashed Potatoes, Béarnaise Sauce and Green Beans (yeah I randomly decided we needed to eat like kings tonight... no one complained, lol!)
- Tuesday Night: Asian Tomato Beef in the Crock-pot
- Wednesday: Dinner at Church
- Thursday: Salmon, Brown Rice and Green Beans
- Friday: Leftovers
- Saturday: Grilled Chicken and Veggies
- Sunday: Taking some type of Appetizer to Community Group Game Night!
Right after I graduated from college, I did a leadership/missions program with the KBC in Louisville. One of the "discipleship" things we learned was how to cook/entertain. Emily Stewart made us all kinds of goodies, but this pecan crusted recipe was one of my favorite takeaways. I have not made it in YEARS. I suddenly have a desire to get back in the kitchen and cook things that remind me of our early marriage days. Weird but yummy :-) Mr. Pate is a fan of this phase! haha!
Pecan Crusted Pork Chops (also works well on Salmon!)
6 Pork Chops
2 tbsp Dijon Mustard
2 tbsp mayo (I used sour cream tonight and it worked well too)
1 tbsp oil
1 slice bread, torn into small pieces
1/2 cup chopped pecans
1/2 tsp salt
1 tbsp parsley (or 4 sprigs fresh)
Turn oven to Broil.
Mix mustard, mayo and oil in a small dish (one you can fit a pork chop in).
Place bread, pecans, salt and parsley into food chopper and pulse until finely chopped. Place onto a plate or in a shallow dish.
Dip pork (or salmon) into mustard mix and cover on all sides. Then dip in pecan mixture until coated well.
Place pork on a broiling pan and Broil 6 " from heat about 10 minutes or until brown. Then flip and broil 10 more minutes or until cooked thru.
Serve with Béarnaise sauce (add 1 tbsp dijon to it). So yummy!!