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Pecan-Crusted Pork Chops with Beer Sauce

Pork Chops

1/2 cup bread crumbs

1 tsp dry mustard

1 tsp celery salt

1 Tbsp. Creole seasoning

1 cup pecan pieces

1 cup all-purpose flour

2 large eggs, lightly beaten

1/4 cup milk

4 (3⁄4-inch-thick) bone-in pork loin chops

1/4 cup butter, divided

Beer Sauce

1 Tbsp vegetable oil

1/2 cup onion chopped

2 garlic cloves, minced

1 cup dark beer

1/2 cup beef stock

1/2 tsp Creole seasoning

1 1/2 Tbsp cornstarch

1 1/2 Tbsp water


Heat oil in a small saucepan over medium and add onion, and garlic. Cook until tender and make sure to stir often, about 4 minutes.

Stir in beer, beef stock, and Creole seasoning. Bring mixture to a boil, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 cup, about 10 minutes.

Stir together cornstarch and water in a small bowl until smooth. Add to beer mixture.

Cook over medium, stirring constantly, until mixture boils and begins to thicken. Boil, stirring constantly, until thickened and glossy, 1 minute.

Preheat oven to 350 degree. Combine bread crumbs, dry mustard, celery salt, and Creole seasoning in a food processor and process until finely chopped. Add pecan pieces, and process until finely chopped. Put mixture in a shallow bowl.

Place flour in a second shallow bowl. Stir together eggs and milk in a third shallow bowl. Dredge pork chops in flour, shaking off excess. Dip chops in egg mixture and then in pecan mixture, coating all sides and shaking off excess.

Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high; add 2 chops, and cook until browned, about 2 minutes on each side. Transfer chops to a rimmed baking sheet. Repeat with remaining 2 tablespoons butter and 2 chops.

Bake in preheated oven until a thermometer inserted into chops registers 145 degrees, 10 to 15 minutes. Serve immediately with Beer Sauce.