15 Skinny Pecan Pork Chops + Announcement!!

I can't hold it in anymore - we just released a Seaweed & Sassafras APP! A few months ago, with your help, I won a recipe contest held by iCookbook! *dances around in her pajamas*  And the prize included featuring a collection of S&S recipes on their award-winning app.  This is seriously amazing!  As soon as I got the email this morning that it was all finished we immediately hopped on my hubs iPad to see it, eeeeee!  Freaking.Out.

Here's a little sneak peek!

The app is only $4.99 and you get thousands of recipes including ones from brands like Kraft, Crock Pot, Cambell's, etc.  And now, little old me :)  The app is legit too, winning awards from Apple, MacWorld, New York Times, Mom's Choice Award etc. for content, design, and innovation.

I would be honored if you guys would check it out.  Here's where you can find it (click each link to go to the store):

iTunes

Windows 8 Store

HP TouchPad

Amazon AppStore (It's 7.99 here)

PS. This is NOT sponsored in any way, I'm just incredibly excited about the app and wanted to share it with you.

okay, whew, deep breath.  Back to real life.

So this recipe is my first effort to be a better meal planner, and the first time I've made pork chops before - that's kind of crazy.  I found it in the "Living Light" section of a Southern Living cookbook my mom gave me over Christmas, which is why I have the low down on the nutrition info - love that!  Both my guy and I really liked this, (he loves pork chops...poor guy I've never made them in the 8 years we've been together), and it's so full of flavor you don't realize it's healthy.  We served it up with spicy sweet potato fries for a quick weeknight meal.

Skinny Pecan Pork Chops
adapted from Southern Living 2001
(makes up to 4 pork chops)

Ingredients:

4  boneless loin pork chops, thawed
1/2 cup buttermilk
1/4 cup flour
2 slices of bread toasted or 1/2 cup breadcrumbs
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano (or Italian seasoning)
1/2 cup chopped pecans

Alexia Spicy Sweet Potato Fries (optional)
Ketchup or BBQ sauce (optional)

Nutrition Facts Per Pork Chop:
Calories per Pork Chop: 298
Fat: 16g
Protein: 27g
Carbs: 13g
Fiber: 1 g
Cholesterol: 69mg
Iron: 2mg
Sodium: 264mg
Calcium: 56mg

Directions:

1.  In a food chopper or processor add the toasted bread or breadcrumbs, cayenne, chili powder, salt, pepper, oregano and pecans.  Blend well until all of the bread and pecans are in crumbs.

2.  Line up 3 bowls, one with flour, one with buttermilk and one with the pecan bread crumbs.  Dip each pork chop first in the flour, then the buttermilk and finally the bread crumbs and coat well.  Place on a plate and cover, chill for 1 hour.

3.  Preheat your oven to 425 degrees F.  Spray a 13 x 9 dish with nonstick spray and arrange your chops on it.  Bake for 15-20 minutes, flipping each chop over halfway through cooking time.  Conveniently the fries bake at the same temp, pop in the oven at the same time as the pork and cook as directed.

Enjoy!