A delightful twist on classic pork chops, featuring a crispy herb and pecan crust.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy crust.
In a shallow dish, whisk together the egg whites and cornstarch until smooth.
Whisk thoroughly to avoid lumps in the mixture.
In another shallow dish, combine the panko breadcrumbs, chopped pecans, salt, rosemary, and sage.
Ensure the ingredients are evenly mixed for consistent flavor.
Dip each pork chop into the egg mixture, coating it completely, then press it into the breadcrumb mixture to adhere the crust.
Press gently but firmly to ensure the crust sticks well.
Heat olive oil in an oven-proof skillet over medium heat. Add the pork chops and cook for 3-4 minutes on each side until golden brown.
Searing locks in the juices and adds a beautiful color.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork is cooked through.
Use a meat thermometer to check for an internal temperature of 145°F (63°C).
Serve the pork chops warm, garnished with fresh herbs if desired.
Pair with your favorite side dishes for a complete meal.
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