1 lb (4 to 6) boneless Pork Center Loin Chops, cut 3/4-inch thick
2 tablespoons Dijon mustard
2 tablespoons reduced fat mayonnaise
1 tablespoons vegetable oil
1/2 cup chopped pecans
1 slice bread, torn into pieces
4 sprigs fresh parsley OR
1 tablespoon dried parsley flakes
1/2 teaspoon salt
Heat oven to 425 degrees F.
Combine mustard, mayonnaise and oil in a shallow bowl.
Blend pecans, bread, parsley and salt on High speed in blender or food processor, pulsing
on and off until pecans are finely chopped.
Pour pecan mixture onto a plate.
Spread a thin layer of mustard mixture over pork chops.
Coat evenly with pecan mixture.
Place chops on a foil-lined baking sheet.
Bake in upper one-third of oven 18 minutes.
Chops may be turned after 10 minutes, if desired, but it is not necessary
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