Got Pistachio Nuts?
We all know that nuts consumed in moderation are part of a healthy diet and the pistachio nut is enjoying great popularity right now due to some pretty smart advertising from California, the largest production area for them with over 312,000 acres planted across the state. Besides just eating them out of the shell with numb repetition pistachio nuts find their way into lots of savory and sweet dishes.
And the good news is that they are very nutritious and one of the most vitamin B6 rich foods. Scarfing down about 50 will set you back about 159 calories but who’s counting?
Bronte, Sicily is home to the pistachio production and here the nuts are so emerald green that they are often referred to as the “green gold of Sicily.” Bronte holds a pistachio festival every year where one can sample pistachio as an ingredient for everything from pasta dough to the classic queen of all Sicilian desserts, cannoli!
Sure, they are pricey but a little goes a long way, especially for these juicy pork chops coated in pistachio nuts that have been ground to a powder. Get crackin’
Pistachio Dusted Pork Chops
2 large eggs
1/4 cup finely minced fresh rosemary
Salt to taste
Grinding black pepper to taste
4 bone-in loin cut pork chops
1 cup shelled natural pistachio nuts, ground to a powder
1/3 cup olive oil
Lightly beat the eggs in a bowl with the rosemary salt and pepper. Dip each chop on both sides in the egg mixture.
Place the pistachio powder in a bowl and coat each chop n the pistachio dust and set a side.
Heat the olive oil in a stovetop to oven sauté’ pan large enough to hold the chops without crowding them.
Brown the chops quickly on both sides then slide the pan into a 350F preheated oven and bake the chops until the internal temperature reaches 145F for medium.