Skinny Pecan Pork Chops

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.

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 in the buttermilk and finally in the bread crumbs and coat well. Place on a plate, cover with a sheet of plastic wrap and put it into the refrigerator to chill for 1 hour.

Preheat your oven to 425 F. Spray a 13 x 9 dish with nonstick spray and arrange your chops on it. Bake for 15-20 minutes or until cooked through and no longer pink in the center (cook time may vary based on the thickness of your chops), flipping each chop over halfway through cooking time. If you are making fries, they typically bake at the same temp so pop them in the oven at the same time as the pork and cook as directed.

Enjoy!

Recipe adapted from Southern Living 2001.