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Pecan Crusted Pork Chops

Reviewed: Feb. 15, 2010
BEST PORK CHOPS I EVER MADE! I tenderized the foool out of them with my multi-blade tenderizing gadget and added a little cajun seasoning to the pecans instead of salt and pepper. I then made a sauce by deglazing the pan with a little chicken broth and then mixed in 1 cup of fat free evap. milk and 2 TBS coarse dijon mustard. I simmered it (do not boil) until thick. Absolutely tender, flavorful and delicious!
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