Pistachio Crusted Kurobuta Pork Chops

File this under EASY & EXCELLENT.

This recipe is from Madame Marie's blog (Proud Italian Cook) and Mary Ann Esposito's cookbook Ciao Italia.

Anything with a nut crust has my name on it.

The butcher had these special Japanese pork chops this week, called KUROBUTA pork. Kurobuta is pork from Berkshire pigs, and darker in color and richer than regular pork. Also more expensive, but only by about $2. per pound.
He highly recommended them, so I gave them a try.

Some notes: pork chops tend to be dry, so I would suggest using a meat thermometer, taking them out of the oven at 145 F and leave them to rest on the counter a few minutes. As they rest, the temperature will rise another 10 degrees and the juices will redistribute.

Also, season your pork chops with lots of kosher salt and pepper before coating them for better flavor.



Pistachio Crusted Pork Chops: (by way of Proud Italian Cook)

2 bone in pork chops
1/2 cup of pistachios, ground fine in the food processor
salt and pepper for seasoning the chops
1 egg
2 tbsp fresh rosemary, chopped

Season pork chops well with salt and pepper.

Mix egg with chopped rosemary in a pie plate and coat the chops on both sides with the egg coating.

Now coat them in the pistachio crumbs in another pie plate.



Add them to a heavy nonstick skillet and brown on each side in olive oil, about 5 minutes per side.

Remove and put on a baking sheet and bake at 350F for 25-30 minutes.
It is important to let meat and poultry rest a few minutes so the juices distribute and make it moist and easy to slice.

I served this over my cauliflower puree.
An easy, elegant meal!