NEW ORLEANS - Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with free tailgating recipes.
Pecan-Crusted Pork Chops with Beer Sauce
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
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.