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Pistachio Crusted Pork with Meyer Lemon Sauce

Servings = 2 | Serving size =4 ounces pork with sauce

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Roasted Potatoes or Mashed Yams

AND

Serve with Herbed Zucchini or Yellow Squash and Onions

3 Tbsp	raw shelled pistachios
6 large	leaves fresh basil
1/4 tsp	salt
2 4 ounce	center cut pork chops
	spray olive oil
6 Tbsp	white wine
1/2	Meyer lemon (juiced)
1 tsp	honey
2 tsp	unsalted butter

Preheat the oven to 375°F. Place a large skillet in the oven.

Place the pistachios, basil and salt in a mini-chopper or blender and process until the consistency of coarsely ground coffee. Firmly pat the mixture over the top of each of the pork chops.

When the oven is hot spray the pan lightly with olive oil. Place the pork chops in the pan with the pistachio crust side up. Return the pan to the oven.

While the pork is cooking mix together the wine, lemon juice and honey.

Cook the pork for about 12 - 15 minutes. Remove the pan from the oven and set the pork on a cutting board to rest. Place the pan over medium-high heat and add the white wine mixture. Reduce the mixture by about 1/2 while deglazing the pan. Add the butter and swirl while it melts.

Place the pork on plates and top with the sauce.

Nutrition Facts

Serving size: 4 ounces pork with sauce | Servings 2

Calories 322 | Calories from Fat 143

Amount Per Serving (% Daily Value)

Total Fat 16g (25%) | Saturated Fat 6g (28%)

Monounsaturated Fat 7g | Trans Fat 0g

Cholesterol 72 mg (24 %) | Sodium 345 mg (14 %)

Total Carbohydrates 9g (3%) | Sugars 5g

Dietary Fiber 1g (5%) | Protein 27g

Vitamin A 5% | Vitamin C 14 % | Calcium 3% | Iron 9%

Vitamin K 7 mcg  | Potassium  655 mg | Magnesium  46 mg