Ingredients
2 large egg whites
1 tbsp. water
1 c. pistachios
1/4 c. parsley leaves
4 pork chops
Salt and freshly ground pepper
2 tbsp. vegetable oil
Method
Sources
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Recipe1M+
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Keep fresh herbs alive 3x longer — water reservoir design
Individual cups for perfectly shaped poached eggs
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Keep fresh herbs alive 3x longer — water reservoir design
Individual cups for perfectly shaped poached eggs
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Electric egg cooker — hard, soft, poached eggs, no guessing
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preheat oven to 350f. in a shallow dish, beat egg whites and water until foamy. chop pistachios and parsley finely or pulse them together in a food processor. spread them out on a sheet of wax paper, making sure theyre evenly mixed. season pork chops with salt and pepper. dip each chop in egg whites, followed by the pistachio mixture, pressing to coat chops on both sides. warm vegetable oil in an ovenproof skillet over medium heat. brown the pistachio-crusted pork chops for 2 to 3 minutes on each side, turning carefully. transfer skillet to the oven and bake until pork is cooked through, about 10 minutes. serve with steamed carrots and dinner rolls.