Preheat oven to 375 degrees. In a small bowl combine the dried herbs. Lay the pork chops out on a large baking sheet season with the spice mixture reserving just a pinch for the sauce. Rub the pork chops with the oil and then coat with the chopped pecans, pressing them into the meat if necessary to make them adhere. Bake the chops 25 minutes until cooked through.
In a small sauce-pan combine the butter, sugar and vinegar and bring to a simmer over medium-low heat. Add a pinch of the reserved spice mixture, adjust sweetness and sourness to taste then remove from heat and set aside.
Combine all of the ingredients in a large mixing bowl and toss well. To serve, drizzle pork chops with sweet-and-sour sauce and serve with a size of coleslaw. Serves 6.
Ingredients
Directions
Preheat oven to 375 degrees. In a small bowl combine the dried herbs. Lay the pork chops out on a large baking sheet season with the spice mixture reserving just a pinch for the sauce. Rub the pork chops with the oil and then coat with the chopped pecans, pressing them into the meat if necessary to make them adhere. Bake the chops 25 minutes until cooked through.
In a small sauce-pan combine the butter, sugar and vinegar and bring to a simmer over medium-low heat. Add a pinch of the reserved spice mixture, adjust sweetness and sourness to taste then remove from heat and set aside.
Combine all of the ingredients in a large mixing bowl and toss well. To serve, drizzle pork chops with sweet-and-sour sauce and serve with a size of coleslaw. Serves 6.