6- Pork Loin Chops about 3/4 inch thick
2 tablespoon Dijon Mustard
2 tablespoon Mayonnaise
1 tablespoon Vegetable Oil
1 slice Bread
1/2 cup chopped Pecans
1/2 teaspoon Salt
1 tablespoon Parsley Flakes
1. Cut and discard most of the fat from the pork chops.
I make a brim to flavor the pork chop.
Cover pork chops with water
3 tablespoon salt
1 tablespoon onion and garlic powder
1 teaspoon oregano and basil
Soak 3 hours! Remove and pat dry
Peel and cut into cubes 2 Pears
1 Carrot and 3 Zucchinis
Place on the bottom of a cookie sheet and cook for 10 minutes, 350*
3.Mix the mustard, mayo and oil.
4. Tear the bread into small pieces. Place the bread, pecans, salt and parsley in a food processor. Cover and blend on high speed, using quick pulse, until finely chopped. Place pecan mixture in the shallow bowl.
5. Spread the mustard mixture over all side of pork. then coat all sides with the pecan mixture.
6. Place the pork on top of the pear and veggies. Broil about 10 minutes or until brown. Turn pork, and broil 10 to 15 minutes longer or until pork is slightly pink when you cut into the center.
Note* I turned oven off and placed the pan back in and cooked 5 more minutes.
Watch it close under that broiler the second time around.
